Farmhouse cuisine recipes

Food is very magical, especially the variety of dishes, which of course is also related to the cuisine. Different cuisines have different tastes, and many people prefer home-cooked meals. In addition to home-cooked meals, farm dishes also taste very good. There are many special farm dishes, and the recipes are very detailed. Cooking novices can also follow the recipes to make special farm dishes.

1. Shrimp stuffed with cabbage: Peel the water chestnuts, wash the dried shrimps and prepare the minced meat stuffing. First add dried shrimps to the meat filling and mix well. Then add seasoning: 6 spoons of oyster sauce, 3 spoons of salt, 2 spoons of Yishutang sesame oil, mix well and marinate for more than half an hour. After marinating, pour in the water chestnuts and mix well. Break the cabbage into pieces. Rinse the cabbage with water until soft, then put it in a vegetable basket and wait for it to cool. Cut off the head and thick stems of the cabbage, leaving the leaves and part of the stems. Put the shrimp filling in the center of the leaf, then wrap it up on both sides and roll it into a bun shape. A complete shrimp bun is ready. The size of the shrimp buns can be determined according to your preference. You can make them into small ones, or you can make them into big ones like I did. Put it in the steamer and steam for about 20 minutes. It tastes very sweet right out of the pot.

2. Marinate the minced meat, fried tofu and other ingredients for ten minutes. Slice the old tofu into thin slices, fry it in a frying pan, arrange it neatly on a plate, and sprinkle salt on it while it's still hot. Leave some oil in the pot, put the marinated minced meat into the pot and simmer it over low heat until it becomes meat sauce. Pour it on the arranged tofu and sprinkle some chopped green onions. It is not easy to take the fat tofu out of the box. Here is a little trick. First, use a knife to make a few horizontal cuts in the tofu box. This will allow air to enter the tofu and it will be easy to turn it upside down on the plate.

3. Chop the radish, onion and ginger separately and set aside; wash the cabbage stalks, tear them into 10 cm square pieces, drain the water and set aside. Wash the radish, grate it with a grater, absorb the moisture with a towel, add the meat filling and mix well, add minced ginger, chopped green onion, 8 grams of salt, 8 grams of MSG, flour, cornstarch, and eggs, beat until strong, and squeeze into small balls with your hands; put salad oil in a pot, heat it to 60% hot, add the radish balls and fry them on low heat for 5 minutes. After removing from the pot, control the oil and set aside. Pour lard into the pot and when it is 80% hot, add the cabbage and stir-fry over high heat for 3 minutes until fragrant. Add the broth and radish meatballs and bring to a boil over high heat. Season with 2 grams of salt, 2 grams of MSG, and pepper powder and remove from the pot. Put the cabbage at the bottom of the pot, place the meatballs on top of the cabbage, pour the soup on it and sprinkle with shredded green onion, red pepper, and green pepper.

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