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How to cook to make the appearance of Shuilu pork pot more attractive?

Keep clean and tidy: in the cooking process, pay attention to the cleanliness and hygiene of the kitchen to avoid cross-contamination of ingredients, so that the dishes not only look attractive, but also show the chef's professional. In short, through careful material selection, meticulous cutting, proper color matching, accurate heat, suitable seasoning and beautiful plate, we can make the appearance of Shuilu pork pot more attractive, so as to enhance the overall sensory enjoyment of dishes.

Boil the water dish: add the right amount of water to the pot, wait for the water to boil, put in the water dish, and cook until the leaves become soft. Add pork: add the stir-fried pork slices back to the pan and cook with the water dishes. Seasoning: add light soy sauce, old color, add appropriate amount of salt, chicken essence or monosodium glutamate according to your taste. Cooking: Cook all the ingredients together until the pork is fully cooked, the water dishes are completely soft and rotten, and the soup is full-bodied.

Choose meat such as ginger and garlic, or pork belly, and stir-fry it with chopped water dishes as you like.

Shuilu dish practice 1: rinse the fresh mustard, let the sun and wind wilt it, and wilt the stems and leaves. If the sun is good, it will be fine if you bask in it for 2 days. Boil a large pot of water (the amount of water without mustard), put in the mustard, blanch the leaves immediately until the leaves change color, then take it out and seal it in a container. After sealing for one night, do not open it during the period, it will become similar to the color of pickles.

This dish is made with fresh and tender mustard as the main ingredient, through the techniques of James water and stir-frying. James water can remove the astringency and bitterness of mustard, making it more refreshing and tender. The cooking oil and seasoning used in the stir-frying process can add aroma and flavor to the dishes. In addition, Shuilu dishes are also rich in nutritional value, such as rich in vitamins and minerals. Eating an appropriate amount of water vegetables can promote digestion, enhance immunity, reduce blood pressure and so on.

How to cook Shuilu vegetables and winter bamboo shoots?

1. Henan the Winter Solstice eats dumplings. The Winter Solstice, dumplings are indispensable in the north of China, regardless of whether they are rich or poor. The dumplings eaten by the Winter Solstice have different meanings from those eaten during the Spring Festival. At the time when the New year intersects with the old year, the dumplings eaten during the Spring Festival mean "Jiaozi", and eating dumplings during the Spring Festival is considered to be auspicious.

2. Squid winter bamboo shoot pot: selfless true love recommended reason: squid is rich in protein and amino acids needed by the human body, and has the function of nourishing yin and nourishing stomach, nourishing deficiency and moisturizing skin; winter bamboo shoots are a delicious food with rich nutritional value and medical ability. the combination of the two can nourish yin and stomach and delay aging.

3. Chicken is homophonic with auspicious sound, so eating chicken during the Spring Festival means good luck. Soy sauce chicken is a famous dish in Guangdong. The ingredients and ingredients are relatively simple, and the practice is also simple. As long as the seasoning is ready, boil the chicken into the pot and boil the chicken until it is cooked. White scald snail, also known as Dongfeng snail, fleshy elastic teeth, very delicious, with water after burning with dipping sauce, chewing tough with crispy, very delicious.

4. Practice: ① washed shiitake mushrooms, carrots and winter bamboo shoots, cut them into 0.2cm thick shreds, cut celery stems into 3.5cm long segments, blanched carrot shredded, shredded winter bamboo shoots and celery in boiling water respectively, and then cooled them with cold water. Minced shrimps, add Shao wine (5 grams), refined salt (1 grams), egg white and dry starch to form shrimp glue.

How do you make pork cooker with Shuilu vegetables?

1. Prepare ingredients: wash Shuilu vegetables, remove old leaves and thick stems, leaving only tender leaves and thin stems. Cut the lean pork into thin slices and marinate with a little light soy sauce, soy sauce, salt and pepper for 10 minutes. Sliced ginger, chopped garlic, chopped onions. Hot pot cold oil: add the right amount of cooking oil in the pot and heat until the oil temperature is moderate. Fried seasoning: add sliced ginger and garlic cloves and stir-fry for fragrance.

2. Fine cutting: the water dishes are washed and cut into segments of appropriate size, and the pork is cut into even thick slices or blocks. Neatly cut not only helps to heat the food evenly, but also gives people a sense of beauty visually. Bright colors: before cooking, you can smear some light soy sauce or soy sauce on the pork to make it color and increase the color contrast of the dishes. At the same time, you can also add some red chili peppers or yellow ginger slices to enhance the overall color sense.

3. Choose meat such as ginger and garlic, or pork belly, and stir-fry it with chopped water dishes as you like.

4. Shuilu dish practice 1: after rinsing fresh mustard, let the sun and wind wilt it, and the stems and leaves wilt. If the sun is good, it will be fine if you bask in it for 2 days. Boil a large pot of water (the amount of water without mustard), put in the mustard, blanch the leaves immediately until the leaves change color, then take it out and seal it in a container. After sealing for one night, do not open it during the period, it will become similar to the color of pickles.

What is the simple pickling method for Shuilu dishes?

Pickling: put the well-watered crystal vegetables into the seasoning bowl, add garlic, chili and other seasonings, and then gently stir evenly with your hands, so that the water dishes fully absorb the flavor of the seasoning. Then, put the seasoned water dishes into a sealed container and press them as tightly as possible to reduce the air contact area. Sealed fermentation: put the sealed container containing Shuilu dishes in a cool and ventilated place and let it ferment naturally.

Shuilu dish practice 1: rinse the fresh mustard, let the sun and wind wilt it, and wilt the stems and leaves. If the sun is good, it will be fine if you bask in it for 2 days. Boil a large pot of water (the amount of water without mustard), put in the mustard, blanch the leaves immediately until the leaves change color, then take it out and seal it in a container. After sealing for one night, do not open it during the period, it will become similar to the color of pickles.

Although there is no salt in the water dish, the pickled vegetables will also release a lot of nitrite, which can not be eaten frequently.

What are the practices of Shuilu dishes?

Shuilu dish practice 1: rinse the fresh mustard, let the sun and wind wilt it, and wilt the stems and leaves. If the sun is good, it will be fine if you bask in it for 2 days. Boil a large pot of water (the amount of water without mustard), put in the mustard, blanch the leaves immediately until the leaves change color, then take it out and seal it in a container. After sealing for one night, do not open it during the period, it will become similar to the color of pickles.

Prepare water dishes: wash the fresh water dishes, remove the roots and bad leaves, and then drain. If the water dish is large, it can be cut into segments of appropriate size to facilitate the taste when pickling. Pre-pickling treatment: in a large bowl, add the right amount of salt, put the water dish into the bowl, rub it with your hands, so that the surface of the water dish is evenly coated with salt. Then set aside and let the water dish out of the water, which will take about 10-30 minutes.

Prepare ingredients: wash Shuilu vegetables, remove old leaves and thick stems, leaving only tender leaves and thin stems. Cut the lean pork into thin slices and marinate with a little light soy sauce, soy sauce, salt and pepper for 10 minutes. Sliced ginger, chopped garlic, chopped onions. Hot pot cold oil: add the right amount of cooking oil in the pot and heat until the oil temperature is moderate. Fried seasoning: add sliced ginger and garlic cloves and stir-fry for fragrance.

The practice of Shuilu dishes is as follows: first, prepare the necessary ingredients, including fresh mustard, garlic, chili, salt, edible oil, soy sauce and so on. Next, follow these steps: wash the mustard and cut it into segments of appropriate size. Chop up garlic and chili peppers and set aside. Add enough water to the pot and add the right amount of salt to bring the water to the boil.

The practice of boiling water dishes (hot vegetables) Mustard bought back to wash and dry the water, a little bit on it. Put it in the jar and pour in the boiling water. Seal it. You can eat it when it turns yellow. You can also put it in a pressure cooker. Please click to enter the picture description mustard please click to enter the picture description to put in, pour into the boiling water, click to enter the picture description after two days to eat, click to enter the picture description to put oil, chili to fry.