Spring leek mixed with silver buds
Amaranth mixed with silver buds, white and green, refreshing and delicious, is an old favorite taste. When it is mixed with this dish, it has a long meaning and is really practical.
Leek can nourish the liver and enhance the qi of the spleen and stomach. The sulfur-containing compounds in leek have the functions of lowering blood lipid and dilating blood vessels. In addition, the compound can also enhance the function of tyrosine system in melanocytes. Bean sprouts contain a lot of acid-resistant substances, which have good anti-aging function and can play an effective detoxification role.
Ingredients: leek150g, bean sprouts 200g.
Seasoning: 2 millet peppers, pepper 10, 3g of salt, 6g of sugar, 0g of soy sauce 10, and proper amount of sesame oil.
Practice: 1. Wash the bean sprouts.
2. Wash the leek and cut into sections, and slice the millet pepper.
3. Put the leek in the pot, blanch it and take it out. Not too long.
4. Cook the bean sprouts in the pot and take them out.
5. Put leeks, bean sprouts and pepper slices into a cooked food bowl, and add salt, sugar, soy sauce and sesame oil.
6. Put oil in the pot, fry the peppers until cooked, pour them into the plate and mix well.
Whisper in the kitchen: iron the leek before taking it out, not for too long.
Thales fried bamboo shoots.
Stir-fried bamboo shoots with Tacai cuisine is a famous authentic home-cooked dish in Shanghai cuisine. Thackeray and spring bamboo shoots are rich vegetables in spring. Thackeray tastes slightly bitter, with soft stems and waxy leaves and pleasant green. Coupled with the tender white bamboo shoots, it is fresh and refreshing. Simply stir-fry, fresh and delicious, and it tastes very sweet and delicious.
Material: 1 talas, 200g bamboo shoots.
Seasoning: 3 grams of salt and 5 grams of sugar.
Practice: 1. Cut Thales into pieces, wash and drain.
2. Bamboo shoots are shelled, blanched and drained.
3. Slice the blanched bamboo shoots.
4. Add oil to the hot pot. After the oil temperature is high, pour tarragon into the fire and stir fry.
5. After Thales turns green, add bamboo shoots and stir fry, add salt and sugar, and stir well.
Sauté ed auricularia auricula with cabbage
While serving meat dishes, I like to stir-fry a cabbage and fungus. The green color, coupled with the softness of auricularia auricula, brings refreshing vision and taste, and also brings a kind of nutrition. Auricularia auricula is a famous edible fungus with rich nutrition. You can be a vegetarian, and you can easily detoxify, nourish blood, stay in the face, and get rid of illness and prolong life.
Ingredients: Chinese cabbage 300g, auricularia auricula100g.
Seasoning: 20g chopped pepper, minced garlic 10g, light soy sauce 10g, 5g sugar, and appropriate amount of sesame oil.
Practice: 1. Pick the yellow leaves of Chinese cabbage, wash them with clear water, drain the water, and cut the stems and leaves into sections respectively.
2. Tear the soaked fungus into small flowers and drain the water for later use.
3. Put oil in the pot, the oil is 70% hot, add chopped pepper and minced garlic and stir-fry until fragrant, add cabbage stalks and fungus and stir-fry until soft.
4. Add Chinese cabbage leaves, stir-fry over high fire until broken, add soy sauce and sugar, stir-fry evenly, and pour sesame oil out of the pot.
Kitchen code: 1. Chopped peppers and soy sauce are salty, so you can add salt according to your own taste.
2. Stir-fry the stems and leaves of Chinese cabbage separately to avoid inconsistent maturity.