salty and fresh Recipe
WaltonLesch
During the Chinese New Year holidays, we usually make rice dumplings, rice cakes, radish cakes, taro cakes and the like here, which means that they will rise year after year. This cake is usually made by almost every household here during the Chinese New Year. The shredded radish is served with cured meat, dried shrimp, fresh meat, and mushrooms are mixed with water-ground sticky rice paste ground with a stone mill. The cake is steamed in a pot and fragrant., fried or eaten hot. <br />Many friends kindly reminded me that I couldn't eat the two radishes together when I just distributed the golden pancakes. In fact, I checked this issue online and said that it was not good to eat the two raw ones together. Once they were cooked, it would be fine. The main reason is that white radish has an extremely high vitamin C content, but carrot contains a decomposing enzyme called ascorbic acid, which will greatly destroy the vitamin C in white radish. In fact,"ascorbic acid" is the chemical name of vitamin C. The so-called "enzyme" is the Japanese version of "enzyme". Because enzymes are very afraid of heat, they are already inactivated during the stir-frying process. How can they destroy the vitamin C in white radish? In fact, most vegetables contain oxidizing enzymes that destroy vitamin C, but during heating and cooking, these heat-fearing enzymes will be inactivated and will not cause serious loss of vitamin C. As for the issue of replenishing qi or purging qi, the two things together are neutrality. As long as it is not often, it is okay to eat it with it occasionally. Sometimes it is only for the sake of delicacy and beauty. Please rest assured.
MaverickO'Kon
Mullet larvae have always been a regular food for coastal residents. Its cooking methods are also diverse. This recipe adds old pickles from Yangkou and is cooked with two bean derivatives: vermicelli and tofu bamboo. The finished product has a fragrant, tough taste and clear hierarchy, making it a good choice for home and party dishes. You can follow this recipe and the simple steps to try this seafood stir-fried dish. <br />Ingredients: 250g mullet (unprocessed), 25g old pickles, 130g pork belly<br /> Accessories: 20 vermicelli (dry), 20 grams of tofu bamboo (dry), 3 pickled peppers<br /> Seasoning: 3 stages of green onion, 4 slices of ginger, 10 ml of cooking wine, 2 g of salt, 20 ml of oil<br /> Water volume: 400 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Wash the mullet, blanch it with water and drain it;<br /> b. Soak the old pickles, wash them, and slice them;<br /> c. Wash and slice the pork belly;<br /> 2. Handling excipients<br /> a. Send back the fan bubble to soften;<br /> b. Soak the tofu bamboo and cut the elephant eye blocks;<br /> c. Weigh pickled peppers for later use;<br /> 3. Starting the pot loading<br /> a. Pour oil (20 ml) into the pan, add spring onion segments, ginger slices, and pickled peppers;<br /> b. Add pork belly slices, old pickle slices, mullet, vermicelli, and tofu bars;<br /> c. Add cooking wine, salt (2 grams) and water;<br /> d. Cover the lid, press the [Dry Pot Saute] button to start the automatic cooking program. <br />4. Remove the pan and load the plate<br /> a. When the cooking is over, stir the ingredients in the pan evenly, set up a plate and serve.
LucileMitchell
Braised pomfret<br /> Braised refers to the initial hot processing of raw materials, cooking them in soy sauce, and thickening them to a sauce red color after ripening. The key point of braising is that when performing preliminary heat treatment on the main ingredients, the color must not be too heavy, as too heavy will affect the color of the finished dish. Season and color with soy sauce and sugar, which should be light rather than deep. Too deep color will make the color of the processed vegetables black and taste bitter. When braising and putting in soup, the amount should be moderate. If there is too much soup, the taste will be light, and if there is too little soup, the main ingredients will not be easy to burn through. The meat of pomfret is mellow, so braising is a cooking method that is very suitable for its meat characteristics. Using Gesai's unique juice collecting function to cook pomfret can make the soup thick and have a strong taste. <br />Ingredients: One pomfret (about 300g)<br /> Pickled seasoning: 3 g shredded ginger, 3 g shallot, 10 ml cooking wine, 2 g salt<br /> Cooking seasonings: 6 sections of green onion, 4 slices of ginger, 2 dried peppers, 1 star anise, 10 pepper, 10 ml of cooking wine, 15 ml of soy sauce, 3 g of sugar, 2 g of salt, 80 ml of oil<br /> Water volume: 400 ml<br /> Practice:<br /> 1. Processing the main ingredients:<br /> a. Remove the internal organs and black film attached to the fish, cut the fish body three times; marinate with shredded ginger, scallion and cooking wine for more than 10 minutes. <br />2. Start the pot:<br /> a. Pour oil (80ml) into the pot, add onion, ginger, dried pepper, pepper, star anise;<br /> b. Add marinated pomfret, sugar, soy sauce (15 ml), cooking wine (10 ml), salt and water (400 ml with all liquid seasonings);<br /> c. Cover the lid, press the [Fish] button, and start the automatic cooking program. <br />3. Remove the pan and load the plate:<br /> a. When the cooking is over, put the fish into a plate, stir the soup in the pot evenly, pour it on the fish, and set on a plate to serve.
BettyHerzog
This dish has a round appearance and means "reunion". The outer skin is "golden" and yellow, and the outside is crisp and tender inside. It is very suitable for tasting during the Spring Festival and family reunion. Hence the name---Golden Spring Reunion. <br />I used the traditional meatballs for this dish, and made a little improvement on the ingredients. When paired with a small amount of pickled mustard, the taste is more delicious. Moreover, pickled mustard has the effects of strengthening the spleen and appetizing, replenishing qi and essence, increasing food and helping the spirit, so you won't get tired of eating more. Whole concentrated meat, without flour, has a very Q taste. Wrap the outside with chaff, crispy on the outside and tender on the inside. After tasting, the lips and teeth will remain fragrant. In addition, you can match it with your favorite sauces to meet the different taste needs of the whole family.
