salty and fresh Recipe
YasmineKoch
Stewed pork with ginger<br /> Ginger as a spice has been mostly used by people as an auxiliary seasoning in the past, but this ginger stewed steak is used as the main ingredient to match it with pork ribs. The finished product has a spicy taste, a strong ginger flavor, and a soft and tender taste. When chewing, you will feel the ginger flavor remaining in your mouth, making the taste extremely unique. <br />Ingredients: 450 grams of pork ribs, a piece of ginger (about 120 grams)<br /> Seasoning: 3 stages of green onion, 10 ml of cooking wine, 5 ml of soy sauce, 10 g of sugar, 3 g of salt, 30 ml of oil<br /> Water volume: 600 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Wash the pork ribs, add water and blanch for 3 minutes, remove and drain;<br /> b. Peel the ginger, wash it, cut it into small pieces, and pat it to disperse;<br /> c. Add ginger powder and cooking wine (10 ml) to pickle pork ribs;<br /> 2. Starting the pot loading<br /> a. Pour oil (30 ml) into the pan, add spring onion segments, ginger powder, and pork ribs;<br /> b. Add 5 ml of soy sauce, 10 g of sugar, 3 g of salt and water (600 ml of all liquid seasonings)<br /> c. Cover the pot, press the [Ribs] button, and start the automatic cooking program. <br />3. Remove the pan and load the plate<br /> a. When the cooking is over, pick out the onions and ginger seasonings, stir the ingredients in the pot evenly and place them on a plate, and set them on a plate to serve.
KeiraCrona
Old pickled vegetable crispy chicken<br /> Crispy pot is a major feature of Boshan. It is characterized by the variety of ingredients, cooking power and time. Jiesai Pot Products has a special crispy pot button. In addition to allowing you to make your own crispy pot at home, the function button can also be used for other uses. <br />In this recipe, we use the remaining chicken from the usual soup and old pickles and other accessories to stew in a crispy pan to make a dish that is suitable for both hot and cold. When tasting, you will feel the chicken is crispy and tender, and the flavor is blended. <br />Ingredients: chicken nuggets (about 500 grams), 30 grams of old pickles<br /> Excipients: 40 grams of kelp, 10 grams of sea rice, 3-4 slices of Chinese cabbage (about 250 grams)<br /> Seasoning: 20 ml of oil<br /> Water volume: 1200 ml<br /> Practice:<br /> 1. Processing the main ingredients:<br /> a. Cut the remaining chicken into large pieces after making soup;<br /> b. Cut the old pickles into thick slices;<br /> c. Cut seaweed into pieces;<br /> d. Soak and wash the sea rice;<br /> e. Take the leaves of cabbage and rinse them clean;<br /> 2. Start the pot:<br /> a. Pour oil (20 ml) into the pan, add chicken nuggets, old pickle slices, sea rice, seaweed slices, and old cabbage slices to cover all ingredients;<br /> b. Pour in 1200 ml of water, cover the lid, press the [Crispy Pot] button to start the automatic cooking program. <br />3. Remove the pan and load the plate:<br /> a. When cooking is over, stir the ingredients in the pan evenly, place them into a bowl, and cool before serving.
GeorgianaKessler
Mushroom, which is rich in the trace element selenium, is a good selenium supplement food. It contains a variety of antiviral ingredients, which have a good effect on assisting in the treatment of diseases caused by viruses; it is also a good weight loss and beauty food. It contains a large amount of plant fiber, which has the effects of preventing constipation, promoting detoxification, preventing diabetes and colorectal cancer, and reducing cholesterol content. Moreover, it is a low-calorie food and can prevent weight gain. <br />It is suitable for most people, especially for patients with cancer, cardiovascular diseases, obesity, constipation, diabetes, hepatitis, tuberculosis, and rickets. <br />Traditional Chinese medicine theory believes that it tastes sweet and flat, and has the effects of nourishing the intestines, replenishing qi, dispelling blood heat, relieving external syndromes, phlegm, and regulating qi
GeneSteuber
Roasted steak with radish<br /> Radish is one of the common vegetables in winter. Local radishes in Shandong are also of extremely high quality and often appear on local people's tables. There are many kinds of methods for making ribs. Cooking radish as another main ingredient of the dish and the ribs together can show the taste of the fusion of the two and be salty and fragrant. It is an exquisite dish that is often used to nourish in winter. <br />Ingredients: 250 grams of white radish, 450 grams of ribs, 4 soaked mushrooms (about 20 grams)<br /> Marinating seasonings: 15g shredded ginger, 3g salt, 10ml cooking wine<br /> Cooking seasoning: 3 sections of green onion, 4 slices of ginger, 3 cloves of garlic, 10 ml of soy sauce, 3 g of sugar, 10 ml of cooking wine, 2 g of salt, 20 ml of oil<br /> Water volume: 600 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Clean and cut ribs into small pieces, blanch and drain, add shredded ginger, salt and cooking wine to marinate for more than 30 minutes;<br /> b. Cut the white radish into small pieces;<br /> c. Soak mushrooms, wash and cut into slices;<br /> 2. Starting the pot loading<br /> a. Pour oil (20 ml) into the pan, add spring onion segments, ginger slices, and garlic cloves;<br /> b. Add the pickled ribs, radish pieces, and mushroom pieces;<br /> c. Add 10 ml of cooking wine, 10 ml of soy sauce, 3 grams of sugar, 2 grams of salt, and water (600 ml of all liquid seasonings)<br /> d. Cover the pot and press the [Ribs] button to start the automatic cooking program. <br />3. 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.
KieraLedner
I believe that everyone has eaten "crabs" fried by their mother since childhood. <br /><br />Remember? The raw materials for my mother's "fried crabs" are eggs, potatoes and pepper leaves, and the ingredients are flour. <br /><br />Mom cuts the potatoes into shredded strips, mixes them with the pepper leaves, wraps them in flour paste, spoons and spoons into the oil pan, fry them until fragrant, brown and crispy, fry them into "crabs", and sprinkle them with salt and spicy noodles. It is both numb, spicy, and delicious, even better than real crabs! <br /><br />I used to eat this way when I was a child, and when I grew up, I could cook it myself. <br /><br />Change the way to eat today and roast a "radish crab".
