Don’t feed the “junk food” exposed on 315 to your family. 6 kinds of delicacies to make healthy and delicious at home

The "junk food" exposed on 3.15 such as Laotan pickled cabbage, sweet potato vermicelli, Shuanghui ham sausage, etc., no matter how cheap it is, cannot be eaten by the family. For the health of the family, it is better to make it yourself at home, it is clean It is hygienic and you can eat with confidence. Below I will share with you 6 delicious food recipes. They are simple, delicious and tasty. Friends who like them can save them and make them!

Ingredients: Pork, starch

1. Take two kilograms of pork as an example. For Erba Feixian, choose hind leg meat. Chop it into pieces. It must have some big particles and put it into a bowl. Start seasoning in the middle, add appropriate amount of sugar, salt, pepper, salt and pepper, chicken essence and mix evenly. Beat in one direction until the glue becomes sticky, then pour in 50 grams of water starch and beat again until even.

2. Prepare pig casings, pour them into water, add a little white wine to remove the smell, soak for a while, then pour water in to see if there is any air leakage. After processing, use manual enema to stuff the meat in, and use Knead it with your hands until there is a little room for movement, which is eighty percent full. Tie it with cotton thread and poke a few holes with a toothpick to drain the air inside.

3. Use a fan to blow for another 30 minutes to dry out the skin, then add cold water to the pot and cook over medium heat for about 30 minutes. Cook until it floats, is firm and elastic when pressed, and it is done. Through. Finally, fry it in a pan and you can eat it.

Ingredients: Beef brisket, coriander, green vegetables, noodles, ginger, green onions, dried chilies, Sichuan peppercorns, cinnamon, bay leaves, kaempferol, fried fruits, tangerine peel

1. Cut the brisket first Cut into small squares, then put it in a pot with cold water, add ginger slices and cooking wine and blanch it to remove any blood foam. After the water boils, cook for a few minutes. After it is thoroughly cooked, remove and clean.

2. For the required spices, prepare onions, ginger, dried chilies, Sichuan peppercorns, cinnamon, bay leaves, kaempferol, scattered fried fruits, and finally add a few slices of tangerine peel.

3. Heat oil in a pan, add spices and stir-fry until fragrant. Add a spoonful of red oil and stir-fry bean paste until fragrant. Finally, add a spoonful of soybean paste to enhance the fragrant aroma. After pouring in water, add light soy sauce and dark soy sauce, bring to a boil and cook for another 20 minutes to thoroughly cook out the aroma.

4. Heat up another pot, add oil, pour in beef brisket and stir-fry until slightly brown, remove the spices from the soup pot, pour the soup into the beef pot, cover and cook for 40 minutes, and finally Use high heat to reduce the juice and the beef is ready.

5. Boil the water, put the noodles in the pot, boil them again and then pour cold water over them. After they are cooked thoroughly, drain them into cold water and put them in a bowl. Then blanch some vegetables, pour in the broth, and add a little minced garlic. , then scoop a spoonful of cooked beef, pour it with beef soup, and finally sprinkle with chopped green onion and coriander, and a fragrant bowl of spicy beef noodles is ready.

Ingredients: potatoes, starch

1. Prepare a few potatoes, peel off the skin, then cut the potatoes into slices, then cut them into strips of the same thickness, and soak them in cold water. For a few minutes, soak the starch in the potatoes. Rinse the potato strips after they are soaked.

2. Boil water in a pot, pour the potato strips in and cook for two minutes. Add some vinegar while cooking, turn off the heat and take them out when they are transparent, rinse them again and drain them.

3. Then add starch and mix evenly. The starch does not need to be coated too much. Mix well and put it in the refrigerator for two hours. This will make the fried fries crispier and less likely to break.

4. Pour more oil into the pot. The oil temperature is 50% hot. Add the frozen potato strips and fry until they turn yellow and remove the oil. Then turn to high heat to increase the oil temperature. Fry again until golden brown, remove and control the oil, and the French fries are ready.

Ingredients: chicken legs, eggs, flour, cornstarch, onions, ginger, garlic, tomato paste, lemon juice

1. First prepare the chicken legs, clean them, control the moisture, and then use Poke some small holes on the chicken legs with toothpicks to make it easier for the chicken legs to absorb the flavor better.

2. Cut half an onion into thin slices, a handful of garlic into thin slices, and cut ginger into thin strips. Put them all into the chicken legs, then add two spoons of salt, a spoonful of tomato paste, and a little lemon juice. Mix a spoonful of cooking oil evenly and marinate for an hour.

3. Add two spoons of ordinary flour into the bowl. One spoonful of corn starch, the ratio is 2:1, stir well and set aside. Beat four eggs in a bowl.

4. After the chicken legs are marinated, clean up all the marinade inside, then wrap the chicken legs in a layer of egg liquid, then evenly wrap it in a layer of flour, and then wrap it in egg liquid and flour again, and shake it Discard excess flour and set aside on a plate.

5. Next, add more cooking oil to the pot. When the oil is 30% hot, put the chicken legs into the pot and fry. Don't flip it first. Let it fry and set. Fry it for about two minutes and flip it to make it heat more evenly. The whole process will take about ten minutes and fry. Once the surface is golden brown, it's ready. Take it out and let it cool.

6. Then heat the oil to about 70% heat, then put the chicken legs into the pot and fry again, about 30 seconds, until the surface is particularly golden, take it out to control the oil, and fry the chicken legs. It's done.

Ingredients: ordinary flour, butter, eggs, milk, whipping cream, sugar

1. Add 500 grams of ordinary flour to 60 grams of butter and 5 grams of salt. Knead it with your hands and let it mix. Mix flour and butter well. Add 280 grams of water and mix into dough, then knead it into a dough. Do not knead the dough until it becomes glutenous, just knead it evenly. Make crisscross cuts on the surface of the dough without cutting through. Wrap it in gauze, put it in a plastic bag, and put it in the refrigerator for an hour.

2. Cut 250 grams of butter into thin slices and place on oil paper. Then wrap it in oil paper, roll it into a rectangular butter sheet, and put it in the refrigerator for an hour.

3. Take out the dough and roll it into a larger dough. Put the butter in the middle of the dough, fold it in half with the edges facing down, and roll it into a large rectangular dough. Fold both sides toward the middle. Fold it in half again to form a rectangular dough folded in four, then wrap it in oil paper, put it in the refrigerator and refrigerate it for half an hour, then take it out, continue to repeat the above operation, wrap it in oil paper, and put it in the refrigerator.

4. Take it out and roll it into a large rectangular cake, and brush the surface with a layer of water. Roll it up from one end and make it tight. Wrap it in oil paper and put it in the refrigerator for half an hour.

5. After refrigeration, cut into small portions of 20 to 25 grams. Place each dough cut side up into the tart mold. Put a little less water on your hands and press outward from the middle of the area. You can make it slightly thinner in the middle and thicker at the edges to give it a more layered feel. After everything is done, you can put it in the refrigerator to freeze.

6. Beat two eggs in a bowl, stir well and add 200 grams of milk, 100 grams of whipping cream, and 50 grams of sugar. Stir evenly, then filter the egg liquid, and the taste will be more delicate and smooth.

7. Pour the egg liquid into the tart crust until it is eighty full. Preheat the oven in advance, set the upper and lower heat to 200 degrees, and bake for 20 minutes. When the time is up, the egg tarts are ready.

Ingredients: high-gluten flour, white sugar, white sesame seeds, eggs, fresh shrimps, starch, pure milk

1. First prepare 260 grams of high-gluten flour, add 30 grams of white sugar, Two grams of salt, five grams of yeast, beat one egg and stir well. Add 120 grams of pure milk and stir while pouring until there is no dry powder. Add 30 grams of cooking oil. Start kneading into a ball.

2. Place it on the chopping board and continue kneading it, just like kneading clothes. Hold one end of the dough with one hand and push and knead the dough with the other hand. It will take about five minutes until there is a thin film. Knead into a ball, cover the bowl and let rest for ten minutes.

3. Shape into long strips. Divide into six evenly sized portions. Knead from outside to inside. Arrange into a circle. Apply a layer of water. Add another layer of white sesame seeds. Place into a burger mold, seal and ferment until doubled in size.

4. Make sandwich. Prepare 600 grams of fresh shrimp, remove the shrimp heads, shells, and threads and wash them clean.

Cut a small portion into small pieces, and chop the rest into minced meat and put it in a bowl. Add a spoonful of white pepper, black pepper, salt, sugar, and two spoons of light soy sauce. Add 70 grams of starch, beat an egg white, and stir vigorously in one direction until the meat filling is tight and not loose.

5. After the burger skin is fermented, preheat the oven for 5 minutes in advance, set the upper and lower heat to 180 degrees, and bake the lower layer for 15 minutes. If it feels almost done, take it out to dry to room temperature.

6. Brush the pan with a layer of oil, use your hands to press the shrimp paste into a round cake, put it in the pan and fry until both sides are golden brown and cooked through.

7. Take out the hamburger base. Open from the middle. Squeeze on a layer of salad dressing. Top with a piece of lettuce. A piece of shrimp cake. Add another layer of salad dressing. Top with a piece of lettuce. Add the other half of the bun and the burger is ready.