Cooked pork slices with boiled water chestnuts and hawthorns&Braised grass carp with fried mushroom, bamboo shoot and fat dices
Leading health dish for today: Cooked pork slices with boiled water chestnuts and hawthorns
Mother stock: pork, hawthorn, water chestnuts
Accessories: sugar, salt, yellow rice wine, diluted starch
Reasons for recommendation:
Hawthorn is regarded as longevity food, because it not only stimulates heart and the appetite, but also prevents and cures angiocarpy diseases.
Recipe:
1. Cut off the seeds of the hawthorns, and boil them with some white sugar.
2. Cut pork into thin slices, add some yellow rice to pickle with salt. Mix round with diluted starch.
3. Heat some edible oil in the pot. Fry the pork slices while adding peeled water chestnuts, yellow rice wine, the juice of boiled hawthorns and a little salt. Then dress with starchy paste.
4. Pick the dish up and settle in a plate. Decorate the brim of the plate with boiled hawthorns.
Key points:
1. The adding of white sugar when boiling the hawthorns increases sweetness.
2. Pickle the pork slices with cooking wine, salt and diluted starch for 5-20 minutes.
3.The adding of juice of boiled hawthorns increase the fresh taste.
4. The water chestnuts must be boiled first for fear of parasites.
Special Guest: Wei Lixin
Doctor Wei works in Chinese Academy of Chinese Medicine. She has a great interest in healthy food and has a good command of cooking and nutriology.
Our second guest for today’s private dish is Lady Xiao Jun, who works at the hospital. When it comes to She seeks for greater perfection and is attached to her special cooking procedures.
Private dish: Braised grass carp with fried mushroom, bamboo shoot and fat dices
Mother stock: grass carp, fat dices, mushrooms, winter bamboo shoot
Accessories: Pi County chili sauce, sugar, cooking wine, chive
Recipe:
1. Behead the grass carp and cut off the tail also. Scratch both sides of the carp. Put it in hot oil and keep deep-frying until it has turned golden. Pick it up for standby preparation.
2. Heat some oil in another pot and pour some Pi County chili sauce and keep frying until the internal red oil has blew out. Cut mushrooms ,winter bamboo shoots and fat into dices. Put the dices in the pot and boil them with the chili sauce together by pouring some water.
3. When the soup is boiling, put the fried grass carp in the pot. Season the taste with some salt, sugar and cooking wine. Switch to a sharp fire to facilitate the soup boiling.
4. Pick the carp up. Sprinkle some small chive and garlic dices into the remaining stock in the pot. Then dress the stock on the carp. The whole dish is accomplished! Fresh and fragrant!
Key points:
1. Make some scratches on both sides of the grass carp so that the soup can easily seep in the carp.
2.The adding of fat dices increases the fragrance.
3. The soup must be contracted enough.