A few dishes that instantly open up the appetite, low-fat and high-protein, spicy and fragrant, especially for all ages!

Dry pot duck intestine preparation

Don't look at the small duck intestine as inconspicuous, but it is rich in protein, B vitamins, vitamin C, vitamin A, calcium, iron and other trace elements. It has a good effect on human metabolism, nervous, heart, digestion and vision maintenance.

Animal offal is very suitable for dry roasting, after a long time of low heat firing, the soup penetrates into the intestines, the taste is slightly Q elastic, oily but not greasy, fragrant.

1. All the ingredients are ready

2. Blanch the duck intestines in boiling water and cut them into sections, cut the green and red peppers into sections, and mince the green onions, ginger and garlic for later use

3. Heat the pot and put the duck intestines in and stir-fry

4. Stir constantly with chopsticks to fry the water

5. Remove from the pan and set aside

6. Heat the oil in a pan and stir-fry the ginger and garlic slices

7. Add the green and red peppers and stir-fry slightly until slightly soft

8. Pour in the duck intestines and stir-fry until smooth

9. Add salt

10. Drizzle in a little light soy sauce

11. Stir well and remove from the pan

Preparation of boiled tofu

1. Cut the tofu into thick slices, select 5 gears for the Vantage program-controlled stove fire adjustment button, add salt with boiling water, and blanch for 10 minutes

2. Cut the lettuce into thin slices, cut the garlic sprouts and celery into sections, put them in the oil pan, select the heat adjustment button to 5 gear, and fry on high heat for about 1 minute until they are broken

3. Keep the heat adjustment button on 5 gears, heat the oil in the pot for 3-4 hours, turn to medium heat and select the heat adjustment button on 3 gears, add peppercorns and chili peppers, and fry until fragrant

4. Remove and set aside, the last step is to sprinkle on the tofu

5. Select 4 for the heat adjustment button, pour a little oil into the pot and fry the Pixian bean paste, add minced garlic and ginger and stir-fry until fragrant

6. Pour in a large bowl of boiling water and two tablespoons of soy sauce, bring to a boil over high heat and cook for a few minutes, then remove the dregs

7. Put in the tofu and cook over medium-low heat for 10 minutes, and you can hook a little thick before cooking

8. Place the tofu on top of the stir-fried dish, pour in the soup, sprinkle with chili noodles, and sprinkle the dried chili peppers and peppercorns that were stir-fried before

9. Finally, heat a little oil and pour it over the peppercorns

Preparation of braised chicken nuggets with corn

Corn is a good health product in coarse grains, and eating more corn is quite beneficial to human health. Chicken is also a nutritious, low-fat ingredient, and the combination of the two is nutritious and suitable for all ages.

Ingredients: Chicken, corn, carrots, shiitake mushrooms, ginger, garlic, light soy sauce, braised soy sauce, refined salt, edible oil, cooking wine.

1. Prepare the ingredients.

2. Corn and carrots cut into equal small pieces.

3. Shred the ginger and cut the green onion into sections. Diced or small slices of shiitake mushrooms.

4. Chop the chicken into small pieces. Add a little cooking wine and mix well.

5. Add oil to the pan and sauté the ginger and shallots until fragrant.

6. Add the chicken pieces and stir-fry.

7. Add an appropriate amount of light soy sauce and stir-fry in braised soy sauce.

8. Add corn, carrots, a little boiling water, bring to a boil, turn to low heat and simmer for about 10 minutes.

9. Season with a little salt at the end.

The practice of drooling chicken

1. Collection of main materials.

2. Wash the chicken thighs into the casserole, add shredded ginger, ordinary pot can also be, the casserole is more fragrant and tender, boil the water for 20 minutes, turn off the heat and simmer for 5 minutes

3. Remove the boiled chicken thighs, soak them in ice water and soak for 20 minutes, so that the chicken is firmer.

4. The chicken skin can be gently peeled off, cut into strips, and the chicken is torn into strips by hand.

5. Peel the cucumber, pat it flat with a knife and cut into small pieces.

6. Spread the shredded chicken.

7. Beat the chili peppers and peppercorns into powder with a food processor

8. Roast the sesame seeds in a clean pot over low heat.

9. Pour an appropriate amount of rapeseed oil into the pot and heat it.

10. When the oil temperature drops slightly, pour in the paprika in three parts, and strain out the red oil with a colander.

11. Add a little chili pepper to red oil, add salt, monosodium glutamate, cooking wine, light soy sauce, white vinegar, ginger and garlic to make a sauce.

12. Pour over shredded chicken.

13. Sprinkle with shallots and cooked white sesame seeds, the fragrance is very strong.