Ingredients: green bamboo shoots 500g, auricularia auricula 150g, red pepper 20g, ginger 15g, proper amount of oil, salt 1 teaspoon, sugar 0.5 teaspoon, and raw flour 1 teaspoon. Practice: 1. Slice the green bamboo shoots, soak the fungus and wash it, and slice the red pepper and ginger. 2. Heat the pan to drain the oil and saute the ginger slices. 3. Stir-fry the green bamboo shoots until they are broken. 4. Add red pepper and fungus and stir fry together. 5. Stir-fry until 80% mature, and add appropriate amount of salt and sugar. 6. Pour a bowl of juice (water, cornstarch) into the pot. 7. Stir well in the fire and serve. Peach kernel mixed with celery
Nourishing liver and kidney, blackening hair and lowering blood pressure
Ingredients: walnut kernel, celery, mushroom essence, salt and sesame oil.
Practice: 1. Wash the tender stems of celery, blanch them in a boiling water pot, take them out and drain them with cold water, add salt, mushroom essence and sesame oil and mix well;
2. Stir-fry walnuts with sesame oil, put them on celery and mix them when eating.
Radish tassel dried incense calcium supplement champion
Ingredients: radish tassel, dried coriander, ginger, salt, soy sauce, sesame oil and sugar. Practice: 1. Blanch the spiced dried bean curd in boiling water with salt, take it out, take a shower, drain the water and cut it into dices; Ginger minced; 2. Rooted radish tassels, washed, blanched in boiling water with salt and vegetable oil 10 second, immediately taken out, bathed, wrung out and chopped;
3. Mix chopped radish tassels, diced tofu and Jiang Mo, add salt, soy sauce, sesame oil and white sugar, stir well, and let stand and taste.
Braised bamboo shoots are light, tender and delicious.
Ingredients: bamboo shoots, ginger, pepper, pepper powder 1/2 teaspoon, salt 1/2 teaspoon, sugar 1/2 teaspoon, soy sauce 1 teaspoon, soy sauce 1 teaspoon, mushroom essence1teaspoon.
Practice: 1, peeled bamboo shoots, washed and cut into long strips; Slice ginger for use;
2. Boil water in the pot, blanch the cut bamboo shoots after the water is boiled, and take them out for later use;
3. Heat the wok to pour the bottom oil, add ginger and pepper and stir fry; Stir-fry the blanched bamboo shoots;
4. Add pepper powder, salt, sugar, soy sauce and soy sauce to taste. Finally, put a bowl of water, turn to medium heat, cover the pot and stew for ten minutes;
5. When there is only a little soup left, add mushroom essence and season with sesame oil.
Shang Cai is sweet and crisp.
Ingredients: Flammulina velutipes 50g, water-soaked mushrooms 5, yuba 10g, oily tofu 50g, chicken feathers 10g. Seasoning: 65438+ 0/2 teaspoon of salt (2g), 500ml of stock.
Exercise:
1. Soak the water-soaked mushrooms in cold water for 30 minutes until they are soaked thoroughly, wash them and remove their pedicels. Soak yuba in warm water for 1 hour until it becomes soft, and cut it into 3cm long inclined sections. Wash the chicken feathers. Wash Flammulina velutipes and cut off the roots.
2. Add vegetarian broth (or water) to the pot and boil it. Add bean curd, water-soaked mushrooms and yuba, and simmer for 10 minute.
3. Add Flammulina velutipes and cook for 3 minutes. Finally, add chicken feathers and add salt to serve.
Fried celery with dried bean sprouts and black bean sprouts
It tastes salty and nutritious.
Ingredients: celery, black bean sprouts, dried marinated beans, 1 pepper, 5g ginger, 3/4 teaspoon salt,14 teaspoon mushroom essence, appropriate amount of water starch and vegetable oil.
Exercise:
1, wash the black bean sprouts.
2. Wash celery and cut into sections.
3. Shred ginger, dried Chili and bean skin.
4. Boil the water in the pot and add the black bean sprouts.
5. Blanch for 3 minutes and remove for later use.
6, another oil pan, saute ginger slices and dried peppers.
7. Add celery and stir fry.
8. Add dried beans.
9. Then add blanched black bean sprouts and add salt.
10, stir-fry about 1 min, thicken water starch, add a little cooked vegetable oil and stir well.
Note: Black bean sprouts can't be eaten raw. This dish needs to be fried quickly, so black bean sprouts should be cooked in advance.
Doumiao meatball soup
Light but not light, nutritious and delicious.
Ingredients: pea seedlings, vegetarian soup (or clear water), water chestnuts, tofu, mushrooms, carrots and ginger.
Exercise:
1, picking the tender buds of pea seedlings, washing and draining for later use;
2, garlic undressed, peeled off the whole petal; Preserved eggs are shelled and cut into small pieces;
3. Mash tofu, water chestnut, mushrooms, carrots and ginger in a blender (or chop them with a knife and stir them evenly). Add appropriate amount of salt and starch and continue to stir. After stirring, make them into balls with a spoon.
4. Heat the wok with a little oil, pour vegetarian soup (or water), add meatballs, cook for a while, and season; Add bean sprouts and turn off the heat immediately. After it is dispersed, it can be cooked.
Mushrooms and rape moisturize the skin and eliminate liver toxicity.
Ingredients: Lentinus edodes, rape, water, starch, soy sauce, sugar and salt.
Exercise:
1. Cut the mushrooms into small flowers and cut off the rape roots.
2. Stir a bowl of starch water. Let the boiled water cool, and add sugar, salt, soy sauce and starch.
3. Put the oil in the pot, add the mushroom root and let the rape root heat for a while.
4. Add mushrooms and stir-fry until the mushrooms are soft.
5. Add the rape and stir fry, pour in half of the starch water and put it on the plate.
6. Pour the remaining starch water into the pot, heat it into thick juice, and pour it on the mushroom rape.
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