Post-meal refreshing dish

Author: Liu Zihua
Compiler:
Publisher:
Publishing Time: 2003-01-01
Features:
Almond Steamed Egg (Serves 3)
Preparation time: 15 minutes
Chef's Tips: Almonds are best used in canned form, available in the market. Steamed egg, also known as "Fairy Egg," looks simple but is not easy to make well. Eggs should be mixed evenly with warm water to avoid foam.
Ingredients:
1. Eggs: 5, almonds: 100g, cucumber skin, and carrots: 75g.
2. Yellow wine: 1 tsp, sugar: 1 tsp, chicken essence: 1 tsp, salt: 1 tsp, pepper: 1/2 tsp, cornstarch: 1 tbsp.
Instructions:
1. Beat the eggs and mix them with half a cup of warm water in a bowl. Stir well and steam in a deep dish.
2. Cut cucumber skin and carrots into 1 cm squares, blanch them in boiling water, and drain.
3. Heat a wok, add cooking oil, then almonds, cucumber skin, and carrots. Stir-fry slightly, add yellow wine, then one-third cup of boiling water, salt, sugar, chicken essence, and pepper. Bring to a boil, thicken with cornstarch, and pour over the steamed egg.
Features: This dish uses eggs as the main ingredient, combined with almonds. It has a fresh color, pleasing appearance, tender texture, soft mouthfeel, light and delicious, not greasy, making it an excellent home snack.
Almond Stir-Fried Bitter Melon (Serves 3)
Preparation time: 15 minutes
Chef's Tips: Almonds are best used in canned form, available in the market. Bitter melon, also known as "Southern-style bitter gourd," has a slightly bitter taste and should be blanched in boiling water for a greener color. The dish should be stir-fried over high heat, done in one go, avoiding a "watery" texture.
Ingredients:
1. Bitter melon: 500g, almonds: 100g, garlic cloves: 6.
2. Yellow wine: 1 tsp, sugar: 1 tsp, chicken essence: 1 tsp, salt: 1 tsp, pepper: 1/2 tsp, sesame oil: 1 tsp.
Instructions:
1. Clean the bitter melon, cut it into strips, blanch in boiling water, and drain. Peel garlic, slice it; almonds should be dried.
2. Heat a wok, add cooking oil, stir-fry the garlic, then add bitter melon and almonds. Add yellow wine, sugar, chicken essence, salt, and pepper, stir-fry over high heat, and drizzle with sesame oil.
Features: This dish uses southern-style bitter melon as the main ingredient, stir-fried with almonds. It has a fresh color, clear white and green, crisp texture, savory with a hint of bitterness, and a mellow flavor. It is not greasy and is an excellent home dish for clearing heat and refreshing the mind.
Fruit-Flavored Stir-Fried Rice Crisp (Serves 3)
Preparation time: 15 minutes
Chef's Tips: Rice crisp, also known as the layer of rice left in the pot after frying, should be dried and available in the market. "Fruit flavor" here refers to the taste of the dish. The ingredients are various fruits, and the sauce should be thick. The dish is best eaten fresh, as leftover rice crisp can become soggy.
Ingredients:
1. Orange segments: 5, cantaloupe: 100g, pineapple slices: 100g, scallions, ginger, and garlic: 50g, ketchup: 1 tbsp, rice crisp: 30g.
2. Yellow wine: 1 tbsp, sugar: 2 tbsp, vinegar: 1 tbsp, chicken essence: 1 tsp, salt: 1 tsp, pepper: 1/2 tsp, cornstarch: 1 tbsp.
Instructions:
1. Clean the cantaloupe and cut it into diamond-shaped slices along with pineapple slices. Peel scallions, ginger, and garlic, slice them; break the rice crisp into pieces.
2. Heat a wok, add cooking oil, stir-fry scallions, ginger, and garlic until fragrant, then add ketchup. Stir-fry slightly, add yellow wine, add one cup of boiling water, then orange, cantaloupe, pineapple slices, scallions, ginger, garlic, ketchup, sugar, vinegar, chicken essence, salt, and pepper. Bring to a boil, thicken with cornstarch, and pour over the rice crisp.
3. Heat some oil, fry the rice crisp until puffed and lightly golden, then drain and place on a plate. Pour the sauce over it.
Features: This dish uses rice crisp as the main ingredient, combined with a "fruit sauce." It has a bright red color, thick sauce, crispy texture, savory and delicious, sweet and sour, not greasy, making it a rare and tasty home dish after a meal.
Pine Nut Stir-Fried Chicken Dices (Serves 3)
Preparation time: 15 minutes
Chef's Tips: Pine nuts are prone to burning, so they should be fried briefly. First, cut the chicken breast into coarse strips, then dice it. The dish should be stir-fried over high heat, done in one go, avoiding a "watery" texture. Chicken legs are not suitable for this dish.
Ingredients:
1. Chicken breast: 200g, pine nuts: 75g, carrots, and cucumber skin: 75g, cornstarch: 1 tbsp.
2. Yellow wine: 1 tsp, sugar: 1 tsp, chicken essence: 1 tsp, salt: 1 tsp, pepper: 1/2 tsp, cornstarch: 1 tbsp.
Instructions:
1. Dice the chicken breast, mix it with a little salt, yellow wine, and cornstarch. Peel the carrots and cucumber skin, dice them. In a bowl, mix yellow wine, sugar, chicken essence, salt, pepper, and cornstarch to make the sauce.
2. Heat a wok, add about 200g of cooking oil, stir-fry the chicken until slightly cooked, then add pine nuts, cucumber skin, and carrots. Remove from the wok, drain the oil, and return the chicken to the wok. Add the sauce and stir-fry over high heat until cooked.
Features: This dish uses chicken breast as the main ingredient, combined with pine nuts, cucumber skin, and carrots. It has a fresh color, pleasing appearance, tender texture, crispy pine nuts, savory and delicious, not greasy, making it a rare and excellent home dish.