It’s time for three dishes and one soup recipe again! I cook rice every day until I don’t know how good it will be tonight. I don’t want to order some warm-up dishes tonight. After the simple preserved rice has been warmed up, I will be satisfied by adding a bowl of lotus root and pork ribs soup. I want a rich taste. For some, I add more plates of Gongbao chicken, and another egg pudding after the meal, which is a complete and warm meal, that is, how to make warm three kinds of food and one soup:
Simple waxed glutinous rice (for 2 people)
Cooking time: 20 minutes (excluding cooking time)
1. Soak glutinous rice in water for 2 hours. Soak the mushrooms in water and cut into pieces together with the sausage and mutton. Finely chop garlic. Separate the soaked glutinous rice with water, add the mushroom soaking water, put it into the inner pot of the rice cooker, and press the switch to cook the rice normally. Beat the eggs, heat the oil, pour the eggs and fry them into egg skins, and shred them.
2. Heat the oil, saute the mushrooms and dried shrimps, add garlic and mutton sausages until they are fragrant. Reduce heat and add seasoning.
3. Turn off the flame. Add cooked glutinous rice and mix well with other ingredients, add egg shreds and chopped green onion, mix well, turn on medium high heat and fry for a little while.
Lotus Root Pork Ribs Soup (Serves 4)
Cooking time: 2 hours and 15 minutes
1. Peel the lotus root, cut into large pieces, add coarse salt to marinate for 15 minutes, wash off the salt, and set aside. One green onion, chopped green onion.
2. Add pork ribs, 2 slices of ginger and green onions in cold water, turn on the fire, boil until blisters appear, pick up, and wash away blood stains.
3. Boil 2.5 liters of boiling water, add the remaining ginger slices and ribs and cook for half an hour, then add lotus root, simmer for 1.5 hours on medium-low heat, remove excess oil, add salt to taste, sprinkle with chopped green onion.
Kung Pao Chicken (Serves 4)
Time: 25 minutes
Peel the lotus root and potato and cut into thin slices, soak in water to wash away the surface starch. Finely chop dried onion and garlic, and cut into small flowers for blessing. Cut off the bottom of the mushroom.
2. Boil the mushroom, blessed flower, lotus root and potato separately. In another wok, add a little more oil, and fry the shrimps until they are just bent and picked up.
3. Add garlic and shallots, dried onions and dried chilies to the original wok. Add the chicken sauce and continue to fry. Return the lotus root and potatoes to the wok. Add 1 cup of clear broth and bring to a boil. Add blessed flowers, mushrooms and shrimps and stir-fry until the juice is collected. , Add a little oyster sauce and dark soy sauce, 灒 Shao wine, and finally drizzle pepper oil, sprinkle with sesame seeds and green onion.
Caramel Egg Pudding (Serves 2)
Cooking time: 25 minutes (not counting freezing time)
1. Put the caramel-based sugar and water in a small pot, heat it on a slow heat, don’t stir too often, just shake the small pot gently to avoid staining the bottom, wait until the sugar turns color, turn off the heat, slowly add hot water and shake well. Pour the caramel into the mold. Let it cool down and put it in the refrigerator to make the caramel harden.
2. Mix the eggs, milk and sugar well, and sieve to make the egg liquid smoother. Add the egg liquid to the mold and seal it with heat-resistant plastic wrap or tin foil.
3. Spread a piece of cloth on the flat-bottomed wok, add water to half the height of the mold, roll the water over the fire, put on the pudding mold, and steam for 15 minutes. Turn off the heat, open the cover paper, let it cool down and put it in the refrigerator for one night, use a knife to edge the pudding, and buckle the plate upside down.
More three dishes and one soup recipes
>Click here to download<" class="link rapid-noclick-resp">>>Click here to download< The brand-new Yahoo APP, receive the latest restaurant discounts, fried recipes, buffet recommendations, Zhongyou food experts teach you how to cook, let you become a truly comprehensive foodie, download it now!
Text and photo: Xie Cuiling