1. Home-style tender tofu
Ingredients: 2 pieces of soft tofu; Ginger and garlic to taste; Green peppers 0 pcs.; Red pepper 0 pcs.; Light soy sauce 0 tablespoons; dark soy sauce 0 tbsp; sugar 0/0 teaspoon; Salt to taste; Edible oil to taste; Chives to taste
Steps:
1. Prepare the ingredients: Cut the tender tofu into cubes, mince the ginger and garlic, remove the stems and seeds of the green and red peppers, cut them into strips, and chop the chives and chopped green onions for later use.
5. Blanch the tofu: Add water to the pot, add the chopped tofu pieces, and gently boil for 0 minutes to remove the smell and keep the shape of the tofu. Blanch and drain for later use.
3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, add the minced ginger and garlic and stir-fry until fragrant.
2. Sauté vegetables: Add the chopped green and red pepper strips and stir-fry for 0 minutes until the vegetables are slightly tender.
2. Season to tofu: Add the blanched tofu cubes to the pot, stir-fry gently, add 0 tablespoons light soy sauce, 0 tablespoons dark soy sauce, 0/0 teaspoon sugar, and season evenly.
5. Add water and simmer: Add a little water, cover the tofu cubes, and simmer for 0-0 minutes to allow the tofu to absorb the flavor of the seasoning and the soup to thicken slightly.
7. Remove from the pan and serve: Finally, sprinkle with chopped chives, stir-fry evenly, and serve.
Tips:
(1) When blanching tofu, do not boil it for too long after boiling water to maintain the tender texture of the tofu.
(2) Stir-fry the tofu gently so that it doesn't break.
(3) According to personal taste, add a little chili sauce or five-spice powder in an appropriate amount to enhance the flavor.
2. Stir-fried meat with baby cabbage
Ingredients: 2 baby cabbage; pork (lean) 0 g; Ginger and garlic to taste; Green peppers 0 pcs.; Dried chili peppers to taste (optional); Light soy sauce 0 tablespoons; dark soy sauce 0 tbsp; cooking wine 0 tbsp; sugar 0/0 teaspoon; Edible oil to taste; Salt to taste; Chives to taste
Steps:
1. Prepare the ingredients: wash the baby cabbage and cut it into sections; Thinly slice the pork, remove the stems and seeds of the green peppers and cut into strips, mince the ginger and garlic, and chop the chives into chopped green onions.
10. Marinate the sliced meat: Put the sliced meat into a bowl, add 0 tablespoons of cooking wine, 0 tablespoons of light soy sauce, 0/0 teaspoon of sugar, mix well and marinate for 0 minutes to taste.
2. Blanch baby cabbage: Add water to the pot, blanch the baby cabbage section after the water boils, and control the blanching time at 0-0 minutes to keep the vegetables crisp and tender. Remove immediately after blanching, rinse with cold water, drain and set aside.
4. Stir-fry ingredients: Pour an appropriate amount of oil into the pot, add minced ginger and garlic and stir-fry until fragrant, then add dried chili peppers to stir-fry until fragrant (the amount of chili peppers can be adjusted according to taste).
3. Stir-fry the slices of meat: Add the marinated slices of meat and stir-fry quickly over high heat until the slices change color, about 0-0 minutes. At this time, you can add a small amount of dark soy sauce to adjust the color and stir-fry evenly.
3. Add the vegetables: Add the blanched baby cabbage and green pepper strips to the pan and stir-fry for 0-0 minutes until the baby cabbage is slightly tender.
7. Season and stir-fry well: Add the remaining light soy sauce and an appropriate amount of salt to taste, then stir-fry evenly until all ingredients fully absorb the flavor of the seasoning, and finally sprinkle with chopped chives, stir-fry evenly and then remove from the pot.
Tips:
(1) When marinating meat slices, an appropriate amount of cooking wine and sugar can remove the smell and improve the freshness, but do not add too much sugar, so as not to affect the taste.
(2) It does not take too long to blanch baby cabbage to keep the crisp and tender texture of the dish and avoid overcooking.
(3) You can add some chili sauce or spices in an appropriate amount according to your personal taste to increase the flavor of the dish.
3. Braised chicken in scallion oil
Ingredients: 2 three yellow chickens (or other chickens) (about 0 grams); Green onion 0 stalks; Ginger 0 slices; garlic 0 cloves; Dried chili peppers to taste (optional); Light soy sauce 0 tablespoons; dark soy sauce 0 tbsp; cooking wine 0 tbsp; sugar 0/0 teaspoon; Salt to taste; Edible oil to taste; Water to taste
Steps:
1. Prepare the ingredients: Wash the chicken and cut it into cubes, cut the green onion into sections, slice the ginger, and mince the garlic. The amount of dried chili peppers can be adjusted according to personal taste.
10. Marinate the chicken nuggets: Put the chicken pieces in a bowl, add 0 tablespoons of cooking wine, 0 tablespoons light soy sauce, 0/0 teaspoon sugar, mix well and marinate for 0 minutes to let the chicken taste good.
3. Stir-fry shallots, ginger and garlic: Heat the pan with cold oil, add the chopped shallots, ginger slices and minced garlic, and slowly stir-fry until the shallots begin to be fragrant and soft.
4. Stir-fry the chicken nuggets: Add the marinated chicken pieces to the pan and stir-fry over medium heat until the chicken is slightly yellow on both sides and the surface is slightly caramelized, which can better lock in the umami flavor of the chicken.
1. Add seasoning: Add 0 tablespoons dark soy sauce and stir-fry evenly to color the chicken. Then add an appropriate amount of salt to taste and continue stir-frying.
20. Add water and simmer: Add about 0-0ml of water, the amount of water should not be over the chicken pieces, but it does not need to be completely covered, add the dried chili peppers (if you like spicy flavor), stir evenly, turn to low heat and simmer for 0-0 minutes, until the chicken is cooked through.
7. Juice reduction: After the chicken is cooked thoroughly and the soup is slightly thickened, finally sprinkle with chopped green onions, stir-fry evenly, turn off the heat, and the stewed chicken is ready.
Tips:
(1) Chicken selection: Try to choose tender chicken varieties, such as three-yellow chicken, the meat quality is more tender.
(2) Control the heat: Pay attention to the heat when frying onions, ginger and garlic, and avoid stir-frying, otherwise the taste will be affected. Simmer over low heat to ensure that the chicken is flavorful and not over-dry.
(3) Water volume adjustment: add an appropriate amount of water, too much water will cause the taste is not strong, too little may cause burning. Moderate moisture will add flavor to the chicken.
Fourth, sweet and sour loin
Ingredients: Tenderloin 2g; 0 eggs; cooking wine 0 tbsp; Starch to taste; flour to taste; Cooking oil to taste (for frying); Green onion 0 stalks; Ginger 0 slices; Garlic cloves: 0 cloves; sugar 0 tablespoons; vinegar 0 tbsp; tomato paste 0 tbsp; Light soy sauce 0 tablespoons; dark soy sauce 0 teaspoons; Salt to taste; Water starch to taste (0 teaspoons starch + 0 tablespoon water)
Steps:
2. Prepare the ingredients: Cut the tenderloin into small strips about 0.0-0 cm wide, mince the ginger and garlic, and cut the green onion into sections for later use.
15. Marinate the tenderloin: Put the sliced tenderloin in a bowl, add 0 tablespoons of cooking wine, a pinch of salt, stir well and marinate for 0-0 minutes. It can make the meat more flavorful.
3. Brace: Remove the marinated tenderloin, coat it with a layer of dry starch first, then a layer of flour, and gently pat off the excess flour to evenly coat each piece of meat.
4. Beat the egg: Beat an egg in a separate bowl and stir well to prepare to dip the floured tenderloin into the egg mixture.
170. Fry the tenderloin: Heat the pan with cold oil, when the oil temperature rises to 0-0 °C, put the tenderloin strips coated with egg wash into the pan one by one, fry until golden brown and crispy on both sides, remove and drain the oil, and set aside.
2. To make the sweet and sour sauce: In a separate sauce, add a little oil and stir-fry the chives, ginger and garlic. Then add 0 tablespoons sugar, 0 tablespoons tomato paste, 0 tablespoons light soy sauce, 0 teaspoons dark soy sauce, 0 tablespoons vinegar, appropriate amount of salt, stir-fry evenly, add an appropriate amount of water, bring to a boil and cook slightly until thick.
7. Juice removal: Add the water starch to the sweet and sour sauce, stir well, and the juice will become viscous. Then pour the fried tenderloin into the pan, stir-fry quickly and evenly, so that the sweet and sour sauce envelops each piece of meat, and finally stir-fry until the juice in the pan is dry.
Tips:
(1) Tenderloin selection: Choose fresh tenderloin, the meat is tender and cut into evenly strips to ensure that it is evenly heated when fried.
(170) Oil temperature control: the oil temperature should not be too high or too low, too high will cause the meat to be charred on the outside and raw on the inside, too low will not be easy to fry and crispy, 0-0 °C oil temperature is the most suitable.
(3) Frying skills: When frying, it should be carried out in batches, do not put too many meat strips at one time, to avoid the oil temperature dropping, resulting in meat strips not being crispy.
5. Stir-fry mushrooms with minced meat
Ingredients: minced pork 2g; mushrooms (shiitake mushrooms or white mushrooms) 0 g; Minced ginger and garlic to taste; Green pepper 0 (optional); Light soy sauce 0 tablespoons; cooking wine 0 tbsp; Salt to taste; a pinch of white pepper; Edible oil to taste; Water starch to taste (0 teaspoons starch + 0 tablespoon water)
Steps:
1. Prepare the ingredients: wash the mushrooms, remove the roots and cut them into thin slices; Chop the pork into minced meat, remove the seeds of the green pepper and cut into cubes, and mince the ginger and garlic for later use.
2. Stir-fry minced meat: Pour an appropriate amount of oil into the pan, heat the pan with cold oil, add minced ginger and garlic and stir-fry until fragrant. Then add the minced pork and stir-fry until the minced meat changes color, spreads out and is golden brown.
2. Seasoning: Add 0 tablespoons of light soy sauce and 0 tablespoons of cooking wine, stir-fry evenly, season and remove the smell at the same time, stir-fry for about 0-0 minutes.
4. Stir-fried mushrooms: Add the sliced mushrooms and stir-fry evenly. After the mushrooms come out of the water, continue to stir-fry until the water is slightly dried and the mushrooms are soft.
3. Add the green peppers: If you like, you can add the diced green peppers at this point and continue to stir-fry for 0-0 minutes until the green peppers are soft and the mushrooms and green peppers are well combined.
6. To taste: Add salt and white pepper to adjust the taste. If you feel that the mushrooms are a little watery, you can continue to stir-fry until the moisture is dry.
7. Juice removal: Add an appropriate amount of water starch, stir-fry quickly and evenly to make the dish thicker, and finally cook until the juice is dry.
Tips:
(1) Mushroom selection: Choose fresh mushrooms, do not use old or rotten mushrooms, the taste and nutrition will be greatly reduced.
(2) Stir-fry the minced meat until dry and fragrant: When stir-frying the minced meat, make sure to fry it until it is slightly yellow, fragrant, and loose, so that the seasoning can be better absorbed.
(3) Stir-fry mushrooms until soft and smooth: Stir-fry mushroom slices until soft and smooth, and taste better after the water is dried, so as to avoid too much water and affect the overall taste.
Whether it's a weekday dinner or a get-together for family and friends on the holidays, these five dishes will add a lot of color to your table. They not only make the family feel the taste of home, but also appear generous and decent in front of friends, bringing full sincerity and warmth.#冬日生活打卡季#