♦ 300g southern melon, peeled and cut into pieces ♦ Wash 100g of rice, drain + 1/2 tsp salt, 1 tsp oil, marinate for half an hour ♦ Water 1000ml ♦ 300g of pork or chicken meat + oil consumption, pepper powder, and siphon ♦ 3 slices of ginger
Turn off the heat and then boil the pot and pour a little oil into the pot, open the ginger to the fire (medium heat) and saute the ginger slices (because it will heat up quickly, you must put the oil first)
Pour in water and boil, pour in the pork and boil it, pick it up and put it in an airtight box or bowl to cover
Add the pumpkin and rice, stir, cover and bring to a boil
Turn off the heat after a big boil, put the inner pot into the outer pot, cover the outer pot lid, move the handle up to fasten the outer pot lid so that it will not be discouraged, fasten the buckles on both sides and simmer for 30 minutes
After 30 minutes, add the cooked pork, sesame oil, and pepper to eat (be careful that the inner pot lid will be hot) *Usually, you have to cook on the fire for 30 minutes, and you have to stir it from time to time for fear of sticking to the bottom of the pan. It will be easier to boil the pan after turning off the heat.
♦ 1 package of tea and egg ingredients (I use Eu Yan Sang brand) ♦ 30 eggs ♦ Soy sauce about 4 tablespoons ♦ black soy sauce 1 tablespoon and a half ♦ a little salt
Put the eggs in the inner pot (turn off the heat and then boil and then boil), boil water and a little salt and turn off the heat, immediately put them in the outer pot (turn off the heat and boil and then boil) and keep it warm for 10 minutes. After 15 minutes, the eggs Take it and wash it, crack the egg a little bit~ (the water in the pot is gone)
Put the cracked eggs and other ingredients into the inner pot (turn off the heat and boil and then boil), then add new clean water, boil on high heat, turn off the heat and cook for 20 minutes, then boil on high heat until it is full Turn off the heat and immediately put the super into the outer pot (turn off the heat and cook and then boil) and close it. After 3 minutes, open the lid and you can eat~ (It is still hot after 3 minutes!)
♦ 300g sweet potato, peeled and cut with a hob ♦ 100g sliced chicken + oil consumption, marinated with pepper powder ♦ 200g pork + chopped winter vegetables + oil consumption, pepper, sesame oil, and siphon powder marinate for a while| ♦ Wash the dried shrimps and slightly cut them + marinate in the sauce (the fragrant will only be fragrant when they are fried) ♦ Wash 2 scallops ♦ 1 piece of ginger (about 1 inch) with skin, washed and flattened ♦ 5 garlic cloves with skin, washed and cracked ♦ 6 pieces of cabbage or cabbage, broken into small pieces ♦ water 1500ml ♦ upper thread
Seasoning: 1/2 teaspoon of salt 1 tablespoon of soy sauce A little sesame oil and pepper
Turn off the heat and boil the pot, pour a little oil into the pot and put the ginger on the stove to heat up, sauté the ginger
Pour dried shrimps and stir fry until fragrant, pour in water and boil
Pour in the chicken and minced meat, knead the meatballs and cook them, pick them up and put them in an airtight box or bowl and cover them.
Add sweet potatoes and cabbage to boil and turn off the heat
Move the inner pot to the outer pot and cover with the outer lid, move the handle up to fasten the lid so that it will not be discouraged, buckle the buckles on both sides and simmer for 30 minutes
Pour in cooked chicken, meatballs and seasonings
Put another pot of water, boil the noodles, soften the noodles, put it in a bowl and pour the soup, sprinkle some chopped green onion or scallion pastry.
This is the way to eat in the southern part of Fujian Province. It is one of the ways to eat noodle soup. The ingredients are mainly noodles, sweet potatoes and shrimp or chicken and pork ingredients. Boil the water first, add sweet potatoes and seasonings. You can add a variety of ingredients such as shrimp, scallops, pork liver, chicken, fried eggs (the eggs are all cut and added), fried meat, sausages, and some people used to put pig intestine or small intestine and cabbage. The taste is delicious, sweet and smooth, with a local flavor.
For 4 people ♦ Four square white tofu 4 pieces ♦ Egg “Cooked” 4 pcs ♦ Garlic “Baibian” half grain ♦ shallot “small” 6 pieces ♦ 3 tablespoons light soy sauce “light soy sauce” ♦ appropriate amount of black soy sauce ♦ Fresh water 300ml ♦ appropriate amount of salt
Pour water into the pot and add Sifang white tofu, egg “cooked”, shelled, garlic “pasting”-half a piece, shallots “small”-6 pieces, light soy sauce “light soy sauce” 3 tablespoons, dark soy sauce- Appropriate amount, water-300ml, salt-appropriate amount, boil for 15 minutes on high fire, turn to low fire for 5 minutes, then remove from fire~
Lock the ‘turn off the heat and cook again’ for half an hour to enjoy
♦ glutinous rice flour 200g ♦ pandan leaves 3 pieces ♦ coconut sugar 1 and a half tablets ♦ 1 tablespoon of white sugar ♦ a little salt ♦ Fresh water 300ml
Sift the glutinous rice flour and cut small pieces of pandan leaves for later use~
Take out the small plate, add water and bring to a boil over low heat, then add pandan leaves, coconut sugar and white sugar, and cook until the coconut sugar melts.
After cooking “Don’t wait to be cold”, pick up small slices of pandan leaves, then add the sifted glutinous rice flour “Beware of hot hands”, and slowly stir until there are no powder particles
Take out the small cup “I use a heat-resistant gum cup”, pour the evenly stirred batter into the cup. At this time, please ask our master to “turn off the heat and cook again”, add a proper amount of water to the pot and boil Put the cup on the noodles and steam for 5 minutes on high heat “Don’t cover the pot~or the pimples are all over your face^^” After 5 minutes, turn off the heat and cover the pot with a layer of white cloth to prevent water vapor from dripping on the rice cake ~ Then quickly turn off the heat and then lock the pot and cover the pot~ Let it stand for 1 hour~
Note; If the color of the rice cake is lighter, you can reduce the amount of coconut sugar. After reducing it, add more white sugar ^^
♦ Old hen ~ 1 peeled (free-range chicken can be used) ♦ Angelica, red dates, longan (dried longan), lotus seed, wolfberry, Pueraria lobata
Wash the old hen clean, cut into four large pieces, peeled and let go (turn off the heat and boil the pot again).
Wash all the medicinal materials and put them in the inner pot (turn off the heat and boil the pot), add water to a high heat and bring to a boil, then turn off the heat and boil for 1 minute (using the chicken to boil for half an hour), then turn on the high heat to boil and turn off the heat Pick it up and put it in (turn off the heat and boil) the outer pot (warm) for 3 minutes, drink it one hour in advance and then bring it to boil, then keep it warm~
Efficacy of Angelica: Enriching blood and promoting blood circulation, regulating menstruation and relieving pain, moistening the intestines and laxative. It is used for blood deficiency and chlorosis, dizziness, palpitations, irregular menstruation, amenorrhea, dysmenorrhea, deficiency and cold abdominal pain, intestinal dryness, constipation, rheumatic arthralgia, fall flutter injury, carbuncle sore.
(A cup cake paper cup full of 9 minutes can hold 7-8 pieces~) ♦ Sticky rice noodles “Zailai Rice Noodles” 200g ♦ powdered sugar 80g “less sweet” ♦ 100ml fresh water ♦ ENO fruit salt 1 pack ♦ a little red
Sticky rice noodles “Re-come rice noodles”, icing sugar, and water, stir well until there are no powder particles, then add a little red pigment.
Finally add eno and stir well.
I make a larger rice cake for about 25 minutes. If I make a small cup, take out the cup cake paper cup and pour the batter 9 minutes full, boil the pre-heated water, and steam it for 20 minutes. Want to know more; http://goo.gl/A3Idzj
♦ 2 eggs ♦ Sakura shrimp moderate amount ♦ Fresh water 125ml ♦ a little salt
Beat the eggs, add water and salt, and stir evenly. Use a sieve to remove foam. Wash the sakura shrimp and set aside.
Use ‘turn off the heat and then boil the pot’ to bring the water to a boil, then put the egg into the water and steam for 5 minutes, then turn off the heat, let the fire turn off and boil the pot to cook.
Take advantage of the free time to saute the cherry prawns and serve them for later use.
After the water egg is steamed, sprinkle the sauteed cherry prawns on the noodles. You can sprinkle some light soy sauce to taste.
♦ Fried chicken feet 2 packets (about 20 chicken belly) ♦ a little oil ♦ tempeh 1 package ♦ garlic 1 large tree ♦ a little chili (you don’t need to add it) ♦ 3 tablespoons of oyster sauce ♦ a little soy sauce (salty) ♦ a little natural mushroom essence ♦ Water (over the chicken feet)
Wash the fried chicken feet and remove the oily taste with hot water
Cut the tempeh, garlic and chili together into crunchy pieces (for tempeh)~
In the inner pot (turn off the heat and boil the pot), pour a little oil and the cut tempeh ingredients into a low heat and sauté until fragrant, then pour in the fried chicken feet and fry it~
Then add other ingredients and boil on high heat, turn off the heat and cook for 30 minutes, then turn on the high heat and boil until it boils, then close the lid and immediately pick it up and put it in the outer pot (turn off the heat and boil) and close it (warm) for two minutes Ready to eat~