Healthy of oil Recipes for Every Day
Fuel your day with nutritious meals made with of oil. Tasty, balanced, and easy to cook.
Recipes with of oil
The golden soup is rich and mellow, the taro is soft and glutinous, the ribs are tender and fragrant, and the wolfberry and chopped green onion add color and fragrance. A mouthful of soup and a mouthful of ingredients warms the body and heart, and the healing feeling of home-cooked delicacies is full~
Enjoy a crispy baguette filled with savory tuna, diced onion, and creamy mayonnaise—a simple yet delicious treat!
The taste and flavor of this dish are harmonious with distinct layers. The soft and sticky corn has a natural sweetness, the firm diced meat is wrapped in the aroma of sauce, and the crisp and tender green and red peppers hide a slightly spicy or sweet "little temper". Every bite, first the refreshing peppers whet your appetite, then the sweet corn, and finally the mellow diced meat. The crisp, soft, fresh, sweet, and slightly spicy taste lingers in your mouth, making it lively and comfortable, like a small poem with fireworks~ In terms of color, it is a lively collision - the golden and plump corn kernels are like scattered sunshine, and the emerald green peppers are clear after the rain.
This dish is exquisitely shaped and rich in ingredients. The salty and fragrant meat rolls are wrapped with fresh ingredients, embellished with sweet watermelon balls, and the color is attractive. One bite, the meaty aroma, the freshness of vegetables and fruits blend together, refreshing and greasy, the unique combination brings a novel taste experience, a double enjoyment of vision and taste.
Char siu is a Hong Kong barbecue flavor. When I was a child, I would cut the old char siu every night to add dishes. Unexpectedly, in recent years, every household has made their own char siu. The recipes vary, but it is still a hometown delicacy. This time, this dish of char siu uses pork belly, full of oil fragrance, plus char siu sauce, seafood sauce sweetness, although not as delicious as restaurants, but fresh and hot, also quite popular with children.
Soak the velvet mushrooms and tear them into thin strips. Cut the pork belly into thin slices and fry until the oil comes out. Heat the oil and sauté the minced garlic. Add the velvet mushrooms and stir-fry until fragrant. Add the pork slices and fry together. Drizzle with soy sauce and sprinkle with chopped green onions. The mushroom meat is tender and fresh, the pork slices are fragrant but not greasy, and the sauce is wrapped with the freshness of the mushrooms. It is simple, quick and goes well with rice.
I went to the provincial capital to find food before, and a dish of braised duck with ginger oil made me "dizzy"! The price of 150 yuan per case is only a few pieces of meat, which made me, a meat lover, say "my wallet is crying". After returning, I immediately started the "food reproduction plan". After many experiments, I finally reproduced this delicacy! The improved version reduces the amount of oil used, but retains 95% of the original flavor, successfully turning this restaurant's hard dish into a home-cooked delicacy~ The essence of braised duck with ginger oil is to use a large amount of ginger slices to stir-fry the mellow ginger oil, which can not only completely remove the fishy smell, but also stimulate the unique aroma. The duck meat is slowly stewed with ginger oil. The skin is slightly chewy, but the inside is tender and juicy. Every fiber is full of salty, fragrant and slightly sweet thick sauce. The moment the lid is opened, the rich fragrance hits you in the face. Eating it with white rice is simply the ultimate enjoyment of the taste buds! Come and see my reproduction results (compare pictures at the end of the article)
Stir-fried pork belly with stir-fried green beans is a combination that is so delicious that you will stomp your feet! Stir-fry the pork belly until it is golden and oily, and the aroma of fat mixed with the aroma of meat comes out first, and then wraps with the roasted green beans after stir-frying. Each bean is full of gravy, crispy on the outside and tender on the inside with a greasy feel. When you bite it, you will first taste the salty, fragrant and tender taste of the pork belly, and the fat will melt in your mouth, followed by the roasted and slightly spicy aroma of the green beans. The sweetness of the beans is more obvious with the aroma of meat, and the salty, fresh and spicy interweaves on the tip of your tongue, making you want to scrape away the rice crust at the bottom of the pot. With rice, you can eat the whole bowl directly, and you have to lick the oily fragrance at the corners of your mouth after eating, which is very satisfying!