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Anonymous users2024-01-24Sea cucumber and tofu pot.
Ingredients: 2 sea cucumbers, 12 grams of minced meat, 1 large piece of tofu, carrot slices, cucumber slices, green onions, ginger slices.
Excipients: 12 tsp salt, 2 tbsp soy sauce, 2 tbsp cooking wine, 2 tsp sugar1 2 tsp salt, 1 tsp soy sauce, 1 tsp starch.
Method:1Wash the tofu and cut it into cubes; The sea cucumber cuts open the abdomen, washes the inner cavity and intestines, blanches it with boiling water and 1 tablespoon of cooking wine and 2 slices of ginger to remove the fishiness, scoops it up and showers, and cuts it into inch segments.
2.Put the sea cucumber into the pot, add 3 bowls of water, and add the green onion and ginger slices; At the same time, add seasoning 1 to the boil.
3.Add seasoning 2 to the minced meat, make into balls, and put them in Method 1.
4.When the sea cucumber and tofu are flavored, add carrot slices, cucumber slices and other ingredients and cook slightly.
sea cucumber porridge; fungus and sea cucumber soup; Roasted sea cucumber with bamboo shoots, etc., see for specific methods.
I don't know how the belly lung soup in the north does this. I would like to introduce you to the southern recipe of pork belly and pork lung soup, I hope you like it! The ingredients of pork belly soup usually include ginkgo seeds, eyebrow peas, white pepper, stale liquid peel, ginger and lean meat; The cleaning of pork belly is crucial: >>>More
Repent, communicate with it, and ask the Bodhisattva Bee to move away. Be sincere when repenting, you can refer to the teachings of Master Jingkong.
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How can you see a rainbow without experiencing wind and rain, how can you cook well without experiencing the baptism of smoke and fire, knife wounds, and tears of failure? By the ferry theory? But in actual operation is too different, even if you are lucky enough to do it once, it is Meng, the second time you can't do it well, as long as you love cooking, diligence, understanding, learning, remember that you don't need to go to any school can also become a chef, learn from cooking bit by bit, from the actual operation, bit by bit, often communicate with diners, listen to the opinions of the masses, and then improve their own cooking methods, from the most basic method of color and flavor to do, like making a fried vegetable core, there are more than 20 kinds of methods, the simplest water, After the water is not cooked, you can smell the pure flavor of the cabbage, you can only eat it if you are seasoned, you are smart, and then add some oil to the water and roll for more than ten seconds, the mixing temperature of oil and water is different, after the water is crisp and green, and then the seasoning of the vegetable core is qualified, but it will be stinky yellow after a while, then you have to overcome it with your heart, first heat the hot oil in the pan until it smokes slightly, and then skim in the dish and fry for nine seconds, and then put the boiling water to cook, take out the cold water, and then combine it with green onions, ginger and garlic to fry, not only crispy green and no green taste, but also stir-fry, People keep green for five minutes, you fry the core to keep green for 50 minutes, that's called kung fu, I have never entered a one-day chef school, just start from the food stalls, taught by diners, scolded by diners, become a big doctor after a long illness, as long as you work hard, there is no big problem in making good dishes.
1. Stove.
If you're ready to clean your stove, it's time to do it. Generally, it is relatively simple to clean the stove just after cooking. You can spray with detergent, then pad the old newspaper, spray it with detergent, wait a while before uncovering the newspaper, and then gently wipe the stain with a soft cloth to remove the grease quickly. >>>More