Garlic vermicelli baby cabbage, kumquat out of the signature dish, not fried but not oily, refreshing and rice

Garlic vermicelli baby cabbage

Ingredients: baby cabbage, vermicelli, minced garlic, oyster sauce, chicken essence, refined salt, green onion, millet spicy, steamed fish soy sauce

First of all, add a minced garlic, heat the oil, wait for the oil to heat and add the chopped garlic, fry over low heat until slightly yellow, add oyster sauce to enhance freshness, then add a little chicken essence to taste, fry the water in the minced garlic, fry until it is slightly yellow, and set aside.

Fresh baby cabbage cleaned and cut into four cloves.

Boil the water, wait for the water to open, add a little refined salt, and add a little cooking oil, so that the blanched vegetables are more green in color and the nutrients are not lost. Put baby cabbage in a pot and cook for two minutes.

Take a plate and put the blanched baby cabbage in shape, put in the pre-soaked vermicelli, then put in the pre-fried minced garlic, put it in the steamer and steam it for five minutes.

When the time is up, add a little chopped green onion and millet spicy, drizzle a little steamed fish soy sauce or a fresh soy sauce, and then pour hot oil to fry and fry until fragrant.

At this time, the garlic vermicelli baby cabbage is completed. This dish is delicious, beautiful and easy to make, and the family is not very appetizing.

Dry stir-fried lotus root strips

Ingredients: lotus root, eggs, black and white sesame seeds, corn starch, sesame peppers, dried red peppers, refined salt, sugar, green onions, minced garlic

First of all, pinch the head and tail of the lotus root, clean it, peel off the skin and then cut it into strips, take a seasoning basin and put half a basin of water into a little refined salt, put in the cut lotus root and soak it for ten minutes to remove the water.

Beat an egg yolk into the lotus root bowl, then sprinkle in an appropriate amount of black and white sesame seeds to grasp and mix evenly, and add an appropriate amount of cornstarch in two times to grasp and mix evenly.

Heat the oil, wait for the oil temperature to rise to 50% hot, fry until three minutes, remove the lotus root, wait for the oil temperature to rise again, and fry the lotus root until the surface of the lotus root is golden and crispy.

Leave the bottom oil in the pot and add minced garlic, dried red pepper and sesame pepper to stir-fry, add lotus root strips and stir-fry, add a little refined salt, add a little sugar and stir-fry, put in the pre-cut green onion segments before leaving the pot, turn on high heat and stir-fry evenly out of the pot and put it on the plate.

At this time, the dry lotus root slices are made, the dish is golden in color, crispy and refreshing, nutritious with rice, and can also be eaten as a snack.

Kumquat out of the stopper

Ingredients: kumquat, hardcore yam, sugar, condensed milk, detercrated coconut, red cherry, popping beads, strawberry jam

First of all, take a steaming tray, put on gloves to clean the hardcore yam, peel off the skin and put it in the steaming tray, and steam it in the steamer for 15 minutes.

When the time is up, take out the yam and mash it with a spoon while it is hot, put in a spoonful of sugar, add a little condensed milk and stir well.

Prepare a particularly small orange and peel off the coat and pick the small hairs on the surface of the small orange.

Then take the mashed yam and press it into a dough by hand, put it into the shape of a dumpling skin, then wrap the small oranges, knead them into a round ball with your hands and put them on a plate.

When all is done, coat the surface of the small oranges with another layer of desiccated coconut, put them in the refrigerator for two hours, take them out and cut them in half and put them on a plate.

Take a round plate and arrange the chopped oranges in a formation, garnish with yellow popping beads, garnish with red cherries, garnish with pansies, and finally garnish with chiba hanging vines, this dessert with strawberry jam is soft and juicy and mouth-watering.