"There is nothing that cannot be eaten or used. The key is to know how to eat correctly and use correctly." Yu Dunci combines his medical background and experience, and the healthy and delicious dishes of the chef Chen Zhixi to teach you to live a peaceful life in the simplest and easy way.
Natural Thickening MethodThe quality of the market-sold Taibai powder is mixed. In order to prevent moisture, additives may be added. In fact, many natural ingredients can create thick thickening effects, such as white fungus, mountain medicine, cinnabar, potato, okra, sweet potato, etc.
Generally, thickening will hydrolyze and lose its taste if it is cold. Except for okra, use a small amount of other ingredients to thicken, which will not affect the original taste of the dish. Next, Chen Zhuang Ke will teach you how to use these ingredients to create a thickening effect!
1. Shancao
Method: chop and add water and beat into a mud (water and Shancao 1:1). The usage is the same as Taibai Powder Water. The soup juice is about 6&sim of Shancao pulp; 10 times that of Shancao pulp, and it will have a better consistency.
Shan medicine will not affect the taste of the original dish, and the consistency is also ideal. It is the best natural thickening ingredient. Especially Taiwan Shan medicine has a high quality content and good results.
2. Fresh white fungus
Method: Add water to fresh white fungus and submerge it. After boiling, turn it on low heat, continue to cook for 20 minutes. After turning off the heat, do not open the pot and burn at least 20∼ for 30 minutes, the longer the pot, the better the effect. Dried white fungus should be soaked and then cooked. Or steam it with an electric pot for 2 or 3 times in water, and the juice is thick and thick.
White fungus is rich in dietary fibers and can also add flavor and nutritional value to the cuisine.
3. Potatoes and sweet potatoes
Method: Cut the potatoes into small pieces and cook them together until gelatinized, and then crush them with a spoon and blend them into the soup juice will become thicker.
Potatoes are easy to oxidize and should not be made into mud first.
4. Okra
Method: Cut okra into water (in the ratio of 1 bowl of water to 4 okra), seal it with a fresh box, refrigerate for at least 4 hours and turn into thick juice. When thickening, you can add okra to the dish, or filter it.
Okra can bring a good consistency, but it has a unique flavor and color, and should be paired with suitable dishes, such as for making sauce noodles.
5. Golden mushrooms
Method: Add water to puree and use it to thicken, but be careful to have a special smell.
Don't save a lot at a time. It is best to use it as a meal and be fresher, so as not to change the quality if it is not preserved properly.
The aroma of garlic is full of deliciousness
Ingredients: 1/4 of garlic, 3 garlic, 1/2 of colored pepper, 1 tomato, 600g of clams, nine-layer tower suitable for quantity, white wine, olive oil suitable for quantity
Method:
1. Wash and diced garlic, peel and slice the garlic; wash and rinse the garlic; wash and prepare for use.
2. Add a little oil to the pot and stir-fry the fragrant ginger and garlic slices, add the colorful peppers and tomatoes, and stir-fry evenly.
3. Add clams, add a little white wine (or water), and add cooked.
4. When water comes out on the pot, take out the clams that have opened their mouths and serve them.
Tips: Take out the open clams first and cook them up.
5. Method 4: Add a 9-layer tart and stir-fry the raw pot and try the flavor. If necessary, add a little salt.
6. Drizzle the fried vegetables on the clams and eat less olive oil before serving.
Tips: Soup sweet and delicious can be used as a bread.
Use okra to create a smooth and smooth and thick feeling like olive oil
■ Ultra-low oil green sauce noodlesIngredients: okra 3∼ 5 sticks, 1 small handful of nine-layer tower, 1/4 celery, 1/4 cucumber, 3∼ 5 tails, 150g∼ 180g, 1 teaspoon of olive oil, suitable amount of salt, 2 small fruits (such as walnuts, hawaiian beans)
Method:
1. Take okra juice and prepare it.
Tips: If you don't like the taste of okra, you can only use juice after filtering.
2. After blanching, ice and dry, and use a juicer to cook with okra juice, which is a low-oil version of green sauce.
Tips: The nine-layer tower is boiled over ice town, and the color will be greener and will not be easy to oxidize.
3. Peel and wash the sausage and sausage, cut them into bite-sized; clean the sausages and shells for prep.
4. Add a little olive oil without sticking the pot, stir-fry the stew, melon, sausage (can be replaced with the ingredients you like), cooked noodles, and add appropriate amount of boiled noodles, and use a little salt to taste, stir in the sauce before starting the pot.
Tips: Mix and stir-fry with non-stick glutinous rice, and only one layer of olive oil should be thin.
5.Still a plate, drizzle a few drops of olive oil or grind fruits (such as walnuts, hawaiian beans).
Less oil and low-roll version. Sand cuisine
Ingredients: 1/2 root, 1/2 white nibun, 2 red nibun, 1 red nibun, 4∼ 5 pieces, 1 bamboo nibun, 1 teaspoon of vegetable oil
Method:
1. Wash the red nibun, peel and cut into bite-sized; wash the red nibun and cut into small pieces; wash the bamboo nibun with shells and cook them, and prepare.
2. Wash, peel, grind it into a paste, add 1 teaspoon of oil and stir-fry.
3. Then add the sausage and stir-fry.
4. Remove the shell of the bamboo zircon and cut it into bite-sized, add it, stir-fry, and stir-fry.
5. Finally add 1 chopped egg and stir-fry together.
Reminder: Traditional sand cuisine should be at least 2∼ stir-fry the shiny "golden sand" with 3 egg yeast and stir-fry it with oily "golden sand". Use Husky mud to reduce the amount of syeast yellow, which will become a healthy version of sand cuisine with less oil and low ginger.
European cuisine with many aromas intersecting
Ingredients: 2 boneless chicken leg meat, 1 tart, 2 tart potatoes, 1 tart tart, 1 tart tart gua, 1 tart gua, 1 tart gua, fresh rosemary, fresh thyme, Hungarian red pepper powder, salt suitable
Method:
1. Wash, tart gua, tart gua, garlic, garlic melon, garlic melon, garlic melon, garlic melon, garlic melon, garlic melon with peeled, cut into bite size.
2. Wash and cut the boneless chicken legs and cut them into pieces. Put the chicken skin side down and fry the dried chicken oil.
3. Then add the sausage and stir-fry, add rosemary, thyme and Hungarian red pepper powder, and then add macadamia, sausage, and melon.
Tips: You can freely match your favorite vegetables, but it is best to choose a root penis that is resistant to boiling (white sausage, mountain medicine, etc.).
4. Add water and overflow the ingredients and cook them for about 15∼ 25 minutes to make the taste of less salt.
Tips: The cooking time depends on the size of the chicken.
Reminder: The beautiful iron crock can be used to the end, but it is OK to serve the table. It feels very rich and has a warm and warm effect.
