"For as long as I can remember, my mother has been a middle-aged woman. So I always forget that my mother was once a young girl in her prime" is a line from "Hello, Lee Hwan-young". We always forget that our mothers were once young girls, who gave up their dreams and freedom for us, but never complained about our arrival, but treated our arrival as the best gift from God.
Mother's Day, to give you some of the food that mothers may like to eat, you have time to cook a meal for your mother, so that they can be free from housework for a day and do what they want to do.
How to make breakfast on Mother's Day? We've put together 4 recipes for you that are easy, convenient and nutritious.
Recommended breakfast: [eight porridge
Share a better than the breakfast store eight porridge practice, eight porridge beans soft and glutinous without breaking the skin, the soup is sweet and thick super smooth, you can let your mother try it. Eight treasure porridge inside the red kidney beans, adzuki beans, flower cowpeas, rice, barley, peanuts, red dates, lotus seeds are coarse grains, suitable for the elderly with high blood sugar.
1, we first red kidney beans, adzuki beans, cowpeas, barley, peanuts, lotus seeds wash, pick out the bad beans inside, save in the inside affect the taste; red dates in the folds easy to hide ash, wash with water several times; Jiang rice washed separately and red dates together in the steamer, steam for 30 minutes on medium heat. Add water to the rice while steaming, just add a knuckle of water over the rice.
2, the best way to cook porridge with casserole, because it collects heat quickly, slow heat dissipation is ideal for cooking eight porridge. Add half a pot of water inside the casserole, add a little lye to make the beans easier to cook soft. The washed bean ingredients are put in and boiled over high heat with a little water, then turned to low heat and stewed. Boiling eight porridge can not always boil water goo, or the skin of the beans is easy to break. Every time you boil hurry to add water to the inside as a way to control the temperature of the soup, this process is also called dipping red bean soup. The purpose is to let the beans become soft while maintaining the integrity of the appearance, so that the color of the red bean soup out of the dip is red and bright. Beans cooked broken, easily cloudy and black does not look good.
3, has been kept in this seemingly open non-open state slowly stewed over low heat for 40 minutes, 40 minutes after the steamed rice dug in and stirred with a spoon, rice steamed and then put both rice flavor and not meat soup. The red dates are put in after the rice has been cooked for two or three minutes, and the thickening depends on personal preference, so stir the bottom of the pot often to prevent paste.
Recommended breakfast: [Shrimp and egg soup
In the morning, add a fresh, flavorful, nutritious, delicious, delicate, smooth and honeycomb-free steamed egg custard with shrimp that mom will love to eat.
1: Prepare 4 eggs, a little shrimp and a few bags of egg and tofu. First, beat 4 eggs into a bowl, add salt, chicken powder and white vinegar to beat and melt the seasoning. The first step is to stir the egg mixture for a while, stirring until there are no small particles; the second step is to pour in warm boiling water at a temperature of no more than 35 degrees, the amount of water is 1.5 times the amount of egg mixture can be, remember that the temperature of warm boiling water is too high will become egg soup, too much water is easy not to form, too little water is easy to old; the third step then stir, always beat the egg mixture out of dense small bubbles, and then use a then filter out the air bubbles with a slotted spoon.
2: Put half of the egg mixture in the steaming bowl first, leaving half unused for now. After the water boils, put the egg mixture in the steamer bowl on the grate and cover the pot with a lid to steam for 6 minutes. Steam this half of the egg mixture first to set, take this time to remove the egg tofu from the bag and cut it into rounds. When the egg custard in the bowl is set, place the egg tofu circle around the bowl and strain the rest of the egg mixture onto the egg tofu, place it in the pot and cover with a plate and continue steaming for another 6 minutes.
3, while this time you can cook the shrimp, cooking shrimp water drizzle some bright oil to brighten the color, drizzle some cooking wine to remove the fishy, warm water into the shrimp for about 2 minutes and pulled out of the cool water. 6 minutes after taking out the steamed egg custard, the shrimp placed on top of the egg custard, pour soy sauce, sprinkle some small scallions can be served.
Recommended lunch: [Pork and fennel dumplings] Mom's favorite
1, we first and dough, prepare the right amount of flour to add a small amount of water several times, first stir into the flocculation and then knead into dough, dumplings and dough to be harder, the taste is more powerful and not easy to break the skin, knead and then sealed with plastic wrap wake up 10 minutes.
2、While the dough is waking up, we start preparing the dumpling filling. A few large onions broken open and cut into scallions; a handful of cumin cleaned and then chopped; a small piece of ginger chopped in the same bowl and set aside. Chop the fresh pork and then put the chopped vegetables in the meat froth and chop it to make the meat and vegetables blend together more evenly. Add salt, thirteen spices, monosodium glutamate, pepper, chicken powder, soy sauce, soy sauce, cooking wine to taste, then drizzle in some onion oil and sesame oil to lock in the moisture, stirring and beating in one direction, until the meat is strong and dough, so that the dumpling filling is chewy to eat.
Tip: The filling of dumplings is best chopped by hand, so as not to destroy the meat tendons inside; do not chop too much, a little grainy is more delicious.
3, start making dumpling skin, the dough after waking up, divided into evenly sized dough, first take a piece of rolled into a long strip, and then cut into evenly sized dough, sprinkle with dry flour and roll evenly, the dough flattened one by one, rolled into a thicker middle and thinner edge of the dumpling skin. Fold in the dumpling skin with the appropriate amount of filling and squeeze the dumpling with your thumb to finish.
4、After the dumplings are wrapped, boil water in the pot. During the process of boiling water, we prepare a few garlic yellow chopped; cilantro cut into small pieces; and then cut a little millet pepper rings into a bowl, add soy sauce, steamed fish soy sauce, pour more vinegar, and scoop out a spoonful after the water boils and pour it on top to make a sour soup.
5, then you can put the dumplings in order, put the dumplings into the pot, cover the pot and cook for 2 minutes to cook the dumpling filling first; 2 minutes later, open the lid and pour a little water into it; cook until boiling and then pour water again; cook the dumplings until they swell and all float up and can be removed from the pot.
Recommended lunch: [Braised beef noodles] with red soup and rich flavor
1, the preparation of braised beef noodles can be used when the beef, beef tenderloin, ribs, etc. can be cut into such large dice block. Boil half a pot of warm water and pour some wine to fishy, pour the beef block into the boil. Slowly cook for 2-3 minutes over low heat to force out all the blood inside and then you can fish out the beef, then put it in warm boiling water and wash it.
Tip: Do not use cold water, cold water will turn the meat into wood.
2, in addition to cut some onion, ginger and garlic, a pinch of pepper, two and a half horns, cinnamon, allspice, spices do not need to put too much, the same to a little fragrance on the line. The main thing to eat is the fresh flavor of beef, in addition to prepare some dried chili pepper segments for backup.
3, a pot of boiling oil, oil fifty percent hot when you put two spoons of bean paste, the color and flavor of red oil stir-fried out, and then just ready to put the big ingredients also stir-fried aroma, pour the beef upside down stir-fry evenly; add some sweet sauce to increase the sauce flavor; add sugar, oyster sauce for freshness; wait until the sauce all stir-fried after adding dried chili, slightly with a spicy head on the line; then pour a can of beer; color is not red enough, then add some soy sauce, soy sauce; pepper a little more, and finally add more warm water to the pot and turn the heat to boil.
4, put a few celery in the pressure cooker to increase the compound flavor, and then pour all the soup with meat into the pressure cooker. Use the pressure cooker stew faster, the taste is also soft and rotten. Pressure cooker on high heat after the gas to medium heat pressure 20 minutes; 20 minutes later back into the frying pan, pick out the onions and ginger, celery and large ingredients. Finally, add salt and chicken powder, salt flavor can be focused. Boil over high heat and the braised beef marinade is ready. Half a bowl of noodles topped with half a bowl of beef bacon and sprinkled with some cilantro for a more enjoyable meal.
Tip: An ordinary iron pot should be simmered for at least one hour.
Recommended dinner: [Steamed sea bass
"People come and go on the river, but they love the beauty of the bass", and the bass is fat in late spring and early summer. Share a steamed sea bass fresh and tender, juicy and tasty, easy and no difficulty.
1、Prepare a bass of about 1 pound and let the businessman handle it. After getting home and cleaning it, cut the bass diagonally on both sides at an angle of 30 degrees, but do not cut through, cut to the fish bone; then cut the fish in half from the belly position, cut to the backbone of the fish can be; wash the blood and water on the fish, put it in a basin and set aside.
2, then we start a pot of boiling water into the grate, boiling water in the process of preparing a large white onion cut into two sections; a piece of ginger cut into thin slices placed on a plate, and then put on the bass, and then pour 10 grams of cooking wine to the bass to increase the aroma of fishy. After the water boils, we put the bass into the pot and steam it for 6 minutes on high heat.
3, the process of steaming fish, we prepare the ingredients. A section of white onion peeled off the hard core, cut into about 2 mm thin julienne; a piece of ginger also cut into about 2 mm thin julienne; a red pepper seeded, cut into about 2 mm thin julienne; a little cilantro, cut into small pieces, all put into a small pot with water to soak.
4, after the bass is steamed, we remove the fish from the pot, pour off some fishy soup in the plate, pick out the onion and ginger. On the sea bass, sprinkle the prepared shredded green onion and ginger and wait for the final drizzle of oil. When the oil is 70% hot, pour the hot oil on the fish to bring out the fragrance of the shredded onion and ginger. At this time, the fragrance of the sea bass will come to your nose, and then drizzle 20g of steamed fish soya sauce into it.
Recommended Dinner: [Corn and Pork Rib Soup
The soup is bright, with a little creamy white, sweet taste, to the family of the elderly, children stewed to drink the best.
1, when stewing soup we better use the spine, it contains more bone marrow compared to the rib. The spine stew is thicker and more fragrant. The spine will be chopped into pieces and put in water for an hour or two, soak the blood can reduce the fishy taste in the soup.
2, prepare a radish cut into pieces, blanch the radish in a pot of boiling water for 7-8 seconds to remove the spicy taste and then fish out and set aside; again start a pot of boiling water, add wine to the water, after the water boils we soak the ribs also under the water boil, after the water boils turn down the heat and cook for 2-3 minutes and fish out and wash with warm water.
3, pot of hot oil sliding pot, sliding pot after re-add cool oil. Fry the ribs to remove the moisture, so that the stewed soup is more dense and fragrant. If you want to drink clear soup, you can also omit this step directly with boiling water stew.
4, when the ribs fried brown, put in a little onion, ginger to fishy aroma, pour in half a pot of boiling water. After the fire boil the top of the floating foam clean, add a party ginseng, dates, corn, radish. Rib soup wants to drink well or casserole stew is better. So pour the pork ribs soup into the casserole inside the lid, with an open fire slowly stew. Like to drink thick soup with high heat stew; like to drink clear soup, then stew with low heat. Wait for it to stew on about 40 minutes off the heat, add wolfberries and a little salt and smother for 3-5 minutes to serve.
Recommended Dinner: [Braised Pork Feet
1, first we prepare the ingredients: a pig's feet cleaned and chopped into small pieces to spare, chopped into small pieces to facilitate cooking and late taste. Half a large onion cut into horseshoe slices; ginger cut into diamond-shaped slices; two small rice pepper cut into chili rings with onion, ginger together; and then grab into the cinnamon 2 grams, allspice 1 gram, star anise 2.
2, then blanch the pig's feet: boil water in a pot, pig's feet under cool water. After the water boils, beat the floating foam in the pot, and pour out the pig's feet for about 1 minute to control the water and set aside.
3, pot of oil, pour in the prepared onions, ginger, pepper and Chinese herbs stir-fry; stir-fry the aroma, pour in the pig's feet stir-fry; add an appropriate amount of water, the amount of water should not exceed the pig's feet; drizzle 5 grams of cooking wine to remove the fishy, add 2 grams of soy sauce for color, then add 2 grams of soy sauce, oyster sauce 3 grams of fresh; start seasoning, add 4 grams of salt, 2 grams of thirteen spices, pepper 2 grams, chicken powder 1.5 grams.
4, then pour the pig's feet into the pressure cooker, low heat pressure for twelve minutes. Twelve minutes to drain the gas, open the pressure cooker. First pick out the cooked pig's feet, then castor out the dregs in the soup. Pour the clean soup in the pot, add the pig's feet and turn on the high heat until it thickens, taste the salty taste of the pig's feet, drizzle with sesame oil, then serve,
Recommended Dinner: [Cold Bean Curd and Wood Ear]
Simple ingredients, crisp and refreshing taste, suitable for relieving greasiness, too much meat and vegetables can be used to clear the mouth.
1: Wash the bamboo and a handful of dried fungus briefly, then soak them in room temperature water for an hour. After an hour, cut the larger fungus into smaller pieces, and then cut the bamboo into sections.
2, we adjust the cold sauce, prepare a few grains of garlic and a few small rice spicy put into the garlic pounder to make garlic paste, beat and pour into a bowl to add chili noodles and small white onion; then pour on the hot oil at 70% to stimulate the spicy taste of chili powder; then add soy sauce, balsamic vinegar, sesame oil, salt, sugar and stir a little, the cold sauce has been adjusted.
3: Next, blanch the treated fungus and bean curd, boil the water and pour in the fungus for 2 minutes; then pour in the bean curd after 30 seconds, pour them out and rinse with water, then put them in a basin. A few cucumbers patted and cut diagonally into segments and fungus and bamboo put together, and then pour into the just mixed cold sauce, sprinkle a handful of peanuts and a little cilantro and mix well.
(First Food Editor: Cao Cao)