Three kinds of wild vegetables
Ingredients: wormwood, glutinous rice flour, 2 glutinous rice flour, rice flour, starch.
Stuffing: dried incense, minced meat, bamboo shoots and sauerkraut.
1. Clean the freshly picked wormwood, blanch it in a boiling water pot for five minutes, add some baking soda in the blanching process to keep the color green, then take it out and rinse it with cold water for two or three times to remove the bitterness. Squeeze out water. Filter it again. Filtered wormwood juice and wormwood paste.
2. Prepare 200 grams of glutinous rice flour, 50 grams of rice flour and 30 grams of starch, add wormwood mud and a spoonful of lard, stir well and knead into a dough with moderate hardness.
3. Stuffing: Prepare a proper amount of dried incense, minced meat, dried bamboo shoots and pickled cabbage, and then put them into the pot to stir fry. Add appropriate amount of salt, thirteen spices, chicken essence, soy sauce, oyster sauce, sugar and Chili powder and stir well. The sauerkraut stuffing is ready.
4. Then roll a small piece of dough into a round dough, put the stuffing in, and wrap it like a jiaozi, and the green embryo of Aimeiguo will be ready. Then put it into a steamer, boil the water and steam for 20 minutes on medium heat, and then take it out.
Ingredients: dandelion, carrot and garlic.
1, wash dandelion, and control the water for later use. Dandelion itself is bitter, add a little carrot, peel, wash and shred, and chop garlic.
2. Boil the water in the pot, add some salt and cooking oil. After the water boils, blanch the dandelion first. The blanching time should not be too long. You can take it out in a minute or so and put it in cold water for cooling. Then boil the carrot, take it out and put it in cold water for cooling. Dry the dandelion, cut it into small pieces, put it in a big bowl, and then put it in carrots.
3. Then add the minced garlic, add the right amount of salt, chicken essence, sugar, rice vinegar, soy sauce and sesame oil, stir well, and then put it on the plate. The cold dandelion with heat and fire is ready.
Ingredients: shepherd's purse, eggs
1, shepherd's purse is cleaned, the water in the pot is boiled, shepherd's purse can be taken out in 30 seconds, cooled quickly with cold water, and then squeezed dry by hand. Cut it into pieces and put it in a bowl.
2. Beat in three more eggs, add a little salt and mix the chicken powder evenly.
3. Add rapeseed oil to the pot and heat it, then pour in the egg liquid. Fry until the eggs are set, then turn the other side and fry until the surface is golden, and then fry. Stir-fried You can take pots and plates.
elegant
Ingredients: bamboo shoots and leeks
1, peeled bamboo shoots, then cut in half and cut into small pieces.
Put a little more oil in the pot and a piece of lard. Pour the oil into the bamboo shoots and stir-fry for about one minute with low heat. Stir-fry bamboo shoots, then pour in braised soy sauce, add salt and sugar to taste, continue to stir evenly, and pour in appropriate amount of yellow wine.
3. Cover and stew for two or three minutes. After cooking, take a little juice, add some sesame oil and stir fry a few times, and you can go out of the pot. Fried bamboo shoots are ready.
Ingredients: dry powder strips, pork, soybean sprouts, green and red peppers, green onions, dried peppers, ginger, pepper and star anise.
1. Prepare a handful of dried vermicelli, put it in a basin, soak it in boiling water for five minutes, and blanch the vermicelli. About half a catty of washed bean sprouts, three green peppers cut into rings, half a red pepper cut into small pieces, a white onion cut into horseshoe pieces, a small piece of ginger cut into pieces, then grab some peppers and two star anises, and take a small handful of dried red peppers. Slice a small piece of lean meat and prepare all the ingredients.
2. Boil water in the pot below, add a spoonful of salt and stir to melt. Boil the water, add the bean sprouts, blanch for about one minute to remove the beany smell of the bean sprouts, and then remove the water for later use.
3. Heat the oil in the pot, pour in the sliced meat and stir fry quickly until the sliced meat turns white. Add onion ginger and dried red pepper and stir-fry until fragrant. Add appropriate amount of oyster sauce, stir with soy sauce, melt, pour in soybean sprouts, stir fry a few times quickly, and pour in green pepper and vermicelli. Add some salt, pepper, sugar and light soy sauce, and continue to stir fry for about 20 seconds. Pour in a little sesame oil, simply turn it over, and the nutritious and delicious bean sprouts fried noodles will be ready.
Erhua
Ingredients: Sophora japonica, eggs and leeks.
1, wash Sophora japonica, pour it into a perforated basin to squeeze out the water, and then fry it until fragrant. Wash leeks and chop them. Beat four eggs in a bowl, add a spoonful of edible salt, add a little pepper and white vinegar to remove the fishy smell of the eggs, and then stir them evenly with chopsticks.
2. Let's start cooking. Add a little cooking oil to the pot, pour in Sophora japonica and leek, add half a spoonful of edible salt to increase the bottom taste, stir-fry until it is broken, pour Sophora japonica and leek into the egg mixture, and then stir evenly with chopsticks.
3. Add a little more cooking oil to the pot, pour the Sophora japonica egg liquid after the oil is hot, and turn it constantly with a shovel to make the eggs evenly heated. After the eggs are fried and shaped, stir-fry them quickly on high fire for a few times, and then take them out of the pan and put them on the plate.
Ingredients: garlic, green pepper and millet pepper.
1. First, don't pull fresh ones, and wash them repeatedly with clear water. Flatten several pieces of garlic and cut into minced garlic, cut several green peppers into rings, and cut two millet peppers into rings. Cut it all and put it in a bowl. Then pour the hot oil into the small materials to stimulate the fragrance. Add proper amount of salt, monosodium glutamate, sugar, soy sauce and aged vinegar and mix well.
2. Then boil the water in the pot and add a little salt and vegetable oil to make the color brighter. Boil the water, pour it in, blanch it for about two minutes, then pour it out, rinse it with clear water, and control the water to dry for later use.
3. Then pour the controlled water into the basin and add the prepared small materials. Mix well and serve. You can make delicious and healthy cold dishes without pulling.
# Family Food Award #