Several Home-Cooked Dishes I Eat in Spring: Delicious, Affordable, and Nutritious
Braised Seaweed with Shredded Kelp. I used to love seaweed soup as a child, but I've become a little less tolerant of the flavor as I've grown older. So now I always add some chili when eating seaweed shreds, which I find more appetizing. The seaweed shreds are blanched in boiling water, and the meat slices are stir-fried with ginger and garlic until changed color before being poured over the seaweed shreds for a quick stir-fry, seasoned with salt to enhance the flavor. This isn't a salty seaweed, so we need to add salt during the frying process to bring out the flavor. Finally, we add chopped green peppers – the spicier, the better it goes down! It's best for spring nourishment, boosting immunity, keeping children healthy, and avoiding family quarrels!
Mushroom and Pork Ball Soup. After buying the meat, I chop it into minced meat and mix it with soy sauce, salt, sugar, and oyster sauce before resting it with vinegar to develop the flavor. The mushrooms are torn into small strips and soaked in salt water for a while. Heat oil in a pan, add the mushrooms and stir-fry until softened with some water released. Add an adequate amount of cold water all at once, and form the meat filling into small meatballs after the fire is lit, then simmer over low heat for a while before adding any leafy vegetables you like, and finally sprinkle some chopped scallions on top.
Chili Pepper Stir-fry with Chicken Gizzard. My friend said that I couldn't bite into the duck gizzard when I cooked it. Okay, maybe we have different standards for ingredients. So this time I'll try with chicken gizzard. The two are essentially the same, the difference is that chicken gizzards need to be stir-fried more, while duck gizzards need to be braised. The method is the same, anyone who needs it can find it on the homepage.
Garlic and Watercress Stir-fry. I select young watercress, which is really delicious when it's young. After cleaning, heat oil in a pan and sauté minced garlic, then add the watercress and stir-fry until it releases water before adding more minced garlic. Stir-fry again until the sauce comes out, add salt to enhance the flavor and then stir-fry to serve.
Fried Seaweed and Scallion Oil. Prepare the seaweed and dried scallions. Seaweed doesn't need much, just a little as a garnish. This dried seaweed, in some places it should be called preserved seaweed, anyway, it's like the seaweed in the picture, a type of bean product. Cut the seaweed into segments and the scallions into fine strips. Heat oil in a pan, add the dried seaweed and stir-fry, add a little black pepper to enhance the flavor, then add a few drops of soy sauce. Whether to add it or not is a matter of personal preference, dried seaweed is easy to cook, but I think it's better to cook it for a longer time to infuse the flavor. After the dried seaweed is cooked, add the seaweed segments and stir-fry together for one minute, then add salt to serve. This dried seaweed isn't salty, so you need to add salt when plating. Our hometown has a saying: 'white cabbage and salty seaweed,' meaning salty seaweed tastes better.
Full your stomach and your heart, one must be full. So, all the world's confusion and sadness can be resisted with food! For more home-style recipes, please follow Dida Small Kitchen. If you like my home-style food sharing, please like, collect, comment, and forward it. And if you have a better recipe, please leave a comment to share with everyone.
