Source: Rong Xiaochu
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In addition to daily protection, wash hands frequently, open windows more, and increase clothing warmth at any time according to weather changes;
Today, Rong'er will share a few dishes with you, which are both delicious and can help strengthen immunity.
The first course: radish tassels
Ingredients: radish cabbage, garlic, millet pepper
1. The root of the radish tassel is a little old, so you can cut it off, but don't cut it to the long radish.
2. Then let's wash some rice water, pour rice water into the pot, add a spoonful of salt to the water, pour in the radish blanching water, blanch it for 1 minute, and the leaves will be taken out immediately if they change color.
3. Pour the vegetables into the big pot with water, cover another basin while it is hot and let it sit overnight, this method is the Sichuan cooking method, the taste is crisp and refreshing, and it is very delicious.
4. The next day, when we opened the pot, we smelled the obvious fragrance, and the color of the radish tassel also turned yellow, which was very beautiful.
5. After we take it out, we first squeeze out the water, then change the knife and cut it into small dices, cut it all and put it into a clean basin, and then prepare some garlic and millet pepper, chop the garlic minced garlic, chop the millet pepper, cut it and the radish tassel together, add salt and white wine, and then a spoonful of chopped pepper sauce.
6. Add a little more salt for easy preservation,
7. Mix the seasoned radish rice evenly, then seal and store. When canning, try to press it tightly, this can expel the air in the dish, and it will not change the flavor when preserved, and it is no problem to put it for a few months.
8. Grab a handful of them when you eat them next time, and fry them with lard or diced meat to make them very delicious, spicy and crispy, and a proper meal for appetizers.
The second course: shepherd's cabbage
Ingredients: Capsule, egg, carrot, garlic, egg, garlic, coriander, onion
1. 200 grams of shepherd's cabbage, remove the old roots, and then wash them. Then boil the water, add a spoonful of salt and a spoonful of cooking oil to the boiling water, then pour the shepherd's cabbage into the water and fry it, blanch it for 30 seconds and then take it out for a cold time, take it out immediately after cooling, and squeeze out the water in the shepherd's cabbage.
2. Put the processed shepherd's cabbage on the cutting board and change the knife and cut it into smaller pieces.
2. Prepare 3 eggs, add a spoonful of salt to stir into a bowl, half a carrot, wash and peel, slice first, then cut into strips, and finally cut into small dices for later use.
3. Heat the oil, you can pour more in an appropriate amount, pour in the egg liquid first, fry out a small piece of frangipani and put it out, use the bottom oil in the pot to pour in the diced carrots and fry it, and you can put it out after it is soft.
4. Prepare a large bowl, pour in the carrots, eggs, shepherd's cabbage, salt, chicken essence and oyster sauce, and stir well.
5. Then add 50 grams of cornmeal to the bowl, add a small amount of 80 grams of flour many times after mixing well, continue to stir evenly, feel a little water when it is dry, and add some flour if it is thin, as long as it can be pinched into a ball and not spread out, but it can not be a sticky state. Grab a small handful of dough, squeeze it firmly, and knead it into a small ball.
6. Then pass the kneaded dough in clean water for a while, then roll a circle of flour, then shake the excess flour, and the raw embryo is ready.
7. Boil the water, open the water into the steaming drawer, spread a sticky pad on the surface, or brush a layer of cooking oil, all of which have the effect of preventing sticking.
8. Then put the vegetable dumplings in, leave some gaps when placing them to avoid sticking together, and then cover them over high heat and steam them for 6 minutes. Just steam the flour inside and you're done.
9. You can also adjust a dipping sauce, the vegetable dumplings can be eaten after steaming and then put on the plate, the freshness of the shepherd's cabbage with the fragrance of the eggs is delicious and nutritious.
The third course: oyster mushrooms
Ingredients: oyster mushrooms, green peppers
1. Tear all the oyster mushrooms into small flowers of equal size by hand, soak them in salted water for 5 minutes and then rinse them, boil hot water in the pot, blanch all the oyster mushrooms in the hot water in the pot for 3 minutes, take out the water and put them in the clean water for cold water, and then squeeze out the water in them by hand for later use;
2. Cut the green onion into chopped green onions, and cut the ginger into minced ginger with a knife for later use;
3. Remove the seeds of a green pepper and cut it into even shredded green peppers;
4. Next, make a delicious sauce, put an appropriate amount of garlic sauce, chili oil, light soy sauce, oyster sauce in a bowl, add some salt, sugar, water, and stir constantly with chopsticks to stir it well;
5. Heat the oil, after the oil is hot, put in the green onion and ginger that has just been cut and fry until fragrant, then put the oyster mushrooms into it, continue to stir-fry on high heat, pour all the shredded green peppers into the pot after a minute, and continue to stir-fry with a spatula.
Stir-fry it again fully and evenly, fry until it is broken, pour the sauce just prepared into it, stir-fry it for a minute on high heat to let it absorb the flavor, and finally put it on a plate and eat it directly.