Chinese Food
Cook before building
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Stew exists in many countries. For example, French Provence stew, tomato, pepper, eggplant and zucchini are standard. Our northeast stew, potatoes and beans are absolutely necessary. Chikuzei, a Japanese stew, is indispensable. Stews are almost all simple dishes from the countryside, so there is a distinctive feature of the season's rich and unconstrained stack of ingredients. The element of Provence stew is summer vegetables. It is stewed with tomatoes and herbs. The Northeast stew is also a summer food. When the corn comes down in autumn, it will be stewed together. The stewed potatoes form a thick soup. This dish can be used as any meal in the morning, middle and evening - healthy, low calorie, changeable, you can add your favorite things according to the original formula. It's a bit like soup. It doesn't have that thin taste. The soup is thick, the material is soft and rotten moderately. It's fresh with a little sweet taste. This is one
Cooking ingredients
Cooking Steps
Step1:The ingredients are lying dow
Step2:Boil the water first. Put in the thick sou
Step3:When the thick soup treasure is completely dissolved in water, add the kunbu, turn to medium and small fire to stew (remember to wipe off the white layer on the outside of kunbu
Step4:Then let's prepare the ingredients - first of all, cut the konjac into fingertips wide, and then cut a knife in the middle, one side of the head does not move, the other side of the head turns in from the middle of the knife edge, and it will present this shape, so as to be more beautiful and tasty
Step5:Carrot, white radish, taro, cut the hob, not too small, easy to stew, lotus root slices cut small, sweet beans head and tail to ste
Step6:When the soup is ready, heat it in a small pot to cook sweet beans and konjac chip
Step7:When the pot is boiling, add a teaspoon of salt, first sweet beans, then konjac chips, and cook for two minutes each
Step8:Soak the cooked konjac and sweet beans in ice wate
Step9:Hot soup pot with sesame oi
Step10:Stir fry carrots and carrots until the carrots are slightly transparen
Step11:Add the lotus root slices and taro and continue to stir fr
Step12:If you stir fry it a little, you can find a sieve to filter the kunbu and floating powder in the soup and pour them into the soup pot
Step13:Then put the dried mushrooms in
Step14:Pour in soy sauce and relish, taste i
Step15:After adjusting the taste, add the konjac, turn the medium and small heat to boil for about 20 minutes, and then taste the taste to see if salt is needed for seasoning
Step16:At this time, the soup looks like a third. Pour the blanched sweet beans into the pot and turn off the heat. Then you can prepare to serve
Step17:Please enjoy your cooking. You can add some Chiwei powder and grapefruit pepper
Cooking tips:1. I add vegetarian meat to my cooking. You can also add your own favorite things. If it's a semi-finished product, it's OK to add it when stewing; if it's raw meat, such as chicken and pork, it's OK to stir it with radish. 2. Pay attention not to burn it when stewing. It's easy to stew taro. Don't stir it with a shovel. Stir it gently with a spoon. 3. The flavor of sesame oil is more harmonious than that of cooking oil. 4. There's also a high soup method that only uses mushroom juice and kunbu juice. The taste is simple. You can also To try. The formula is as follows - overnight in advance. The room temperature of mushroom (150ml cold water) and kunbu (450ml cold water) respectively is higher than 20 degrees. Please put kunbu in cold storage and soak it to make dishes delicious.
