A few farmhouse dishes to prevent colds and enhance physical fitness, appetizing and satisfying, quite a meal!

Farmhouse fried chicken

Ingredients

2 pipa legs, 1 small piece of ginger, 6 cloves of garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon cooking wine, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 3 dried red peppers, 1 large green pepper

method

Rinse the lute leg repeatedly and wipe dry.

Peel the whole garlic, slice the ginger, cut the green pepper into small pieces, wash the dried chili pepper and set aside.

Chop the lute legs into small pieces, add cooking wine, pepper and a pinch of salt and grasp well.

Put oil in a pan and sauté the ginger and garlic until fragrant.

Add the chicken pieces and stir-fry.

Stir-fry until the chicken pieces change color.

Add the dried chili peppers and sauté until you can smell the chili peppers.

Add dark soy sauce and oyster sauce.

Flip evenly, and after all the ingredients in the pot are colored, add half a bowl of water.

Simmer for 5 minutes, by which time the chicken is almost cooked. Add the green peppers and continue to simmer for another 2 minutes.

Tips:

Because many condiments have salt, the amount of salt must be controlled, not too much, otherwise the ash will always be fresh. The dishes belong to typical Hunan cuisine, which will be spicy, and students who can't eat spicy should reduce the amount of chili pepper as appropriate.

Veal with raw peppers

Vegetable spices: green pepper Taste: fresh and spicy

Ingredients: 300 grams of veal tendon, 100 grams of green peppers, 20 grams of cooked sesame seeds, ginger and shallots, millet pepper rings, salt, monosodium glutamate, cooking wine, sesame oil, salad oil

make

1. Treat the veal tendon, add ginger and shallots, salt and cooking wine to the pot, remove it and let it cool after cooking (so that the beef slices are formed), and then cut into slices.

2. Take the two green peppers (tender and fragrant, and the spicy taste is also light) cut into rings, take half of the pepper rings and add them to a pot with a little salad oil and fry until fragrant.

3. Take the original soup bowl of boiled beef, add salt, monosodium glutamate and sesame oil, and mix it into salty and umami juice.

4. Put the beef slices into the vegetable scoop, add the sauce and mix well, then add the fried green pepper rings, raw green pepper rings and a little millet pepper rings, sprinkle in cooked sesame seeds and mix well, and serve on a plate.

Description: Pay attention to the heat when cooking beef, not too soft and cooked, and bring a little chewy to taste fragrant. Half of the green pepper is fried fragrant, and half is used raw, so that the fragrance of the finished dish is rich and compounded. Adding more cooked sesame seeds can play a role in enhancing flavor and improving taste.

Farmhouse tofu pot

Ingredients

300 grams of tofu cubes, 5 shiitake mushrooms, 100 grams of cauliflower, 3 garlic sprouts, 5 garlic meat, 2 red peppers, 2 tablespoons of soy sauce, 2 tablespoons of Korean barbecue sauce, 1 teaspoon of sugar

method

Wash the cauliflower and cut it into small florets, and cut the shiitake mushroom into 4 cloves. Garlic sprouts and red pepper cut into sections,

Cut the tofu cubes in half.

Take a frying pan, after the pot is hot, pour in an appropriate amount of salad oil, put the dried tofu in, fry it over medium heat, turn it over halfway, and fry it until both sides turn golden brown. The golden yellow color in the picture is the side that has been fried.

When all is done, remove the tofu and leave half of the oil in the pan. Add the garlic and sauté until fragrant. Add the cauliflower and stir-fry over medium heat for 2 minutes.

Add the fried tofu cubes and add half a spatula of soy sauce. Stir-fry well.

Add the barbecue sauce and stir-fry evenly.

Add the garlic sprouts and stir-fry. Pour in 2 bowls of warm water. Cover and simmer for 10 minutes.

Then put the shiitake mushrooms in and turn them over so that the shiitake mushrooms are covered in the soup. Cover and continue to simmer for 8 minutes.

Finally, add the sugar and chili pepper and stir-fry for 2 minutes. Sprinkle with coriander, more fragrant~

Tips:

When frying tofu, the oil should not be too small, and the oil level should be half as high as the tofu. Place the cilantro pad on the bottom of the casserole. The taste is even better. If there is an alcoholic small hot pot, it is best to eat it while heating it. If you like to eat raw cauliflower, please put it in the pot with shiitake mushrooms. Time to adjust yourself. Simmer for a few more minutes.

Braised winter melon

Ingredients: winter melon, green onion, ginger, dried red pepper, braised soy sauce, rock sugar, sesame oil, cooking oil, boiling water

Method:

1. Wash and peel the winter melon and cut it into large thick slices

2. Cut the ginger into thin strips, cut the green onion into oblique sections, and cut the dried red pepper into sections

3. Stir-fry the shredded ginger and red pepper until the pepper is dark red

4. Add the winter melon, stir-fry evenly over high heat, add the braised soy sauce, and stir-fry evenly

5. Add an appropriate amount of boiling water and rock sugar, not too much water, not more than half of the winter melon

6. Stir-fry evenly, bring to a boil over high heat, turn to low heat, cover the pot and simmer until cooked

7. Reduce the juice over high heat until the soup is slightly thick, add sesame oil, and stir-fry evenly

8. Sprinkle with chopped green onion and stir-fry evenly

【Spicy garlic】

The nutrients in garlic moss are very high, especially vitamin C and vitamin A, in addition, it also contains protein, dietary fiber, it has a lot of nutrients in garlic, which can play a role in sterilization and blood activation, and has a very good therapeutic effect on the prevention of colds. Garlic moss belongs to a four-season dish, but the most suitable season to eat, or in winter and spring, it contains natural nutrients, which is of great help to prevent seasonal colds in spring, so when you encounter it, don't be too expensive to buy some to eat often, and your family will benefit.

Ingredients: 1 handful of garlic moss, 6 spicy millet, 5 slices of pork

Excipients: cooking oil, salt, light soy sauce, dark soy sauce, a little chicken essence

Production process:

Step 1: Take out a handful of garlic moss, remove the buds on it, of course, if it is relatively tender, you can also wash it directly for cooking, and rinse it with millet spicy.

Step 2: Pour a pot of water into a large pot, add a little cooking oil and salt when the heat is boiling, and then pour all the cleaned garlic moss into it.

Step 3: When the color changes color, drain the water and tear it into thin wires, you can also tear it a little bigger, which will save time.

Step 4: Put cooking oil in another pot, put 5 slices of pork in it and fry until fragrant, put in the spicy millet cut into rings and stir-fry until fragrant.

Step 5: Pour all the shredded garlic moss into the pot, then start seasoning, add a little salt light soy sauce, then add a little dark soy sauce, and finally add 2 grams of chicken essence to make it fresh.

Step 6: Stir-fry it evenly with chopsticks until it tastes, an appetizer, spicy garlic and moss is made, spicy and refreshing, and it is especially served with wine and rice.