Polygonum multiflorum Thunb. Fu Gui Fresh Vegetables Dabu Decoction
Materials:
A. 2 tbsps of black sesame oil and 5 slices of old ginger.
B. Polygonum multiflorum Thunb 1 Liang, Danggui 2 yuan, Lycium barbarum 5 yuan, Jujube 10, Astragalus 5 yuan, boiled water 1500cc.
C 5 raw cashews, cut corn 1 piece, 5 ground mushrooms from Brazil, Flammulina velutipes 1 small handful, 5 tofu poplars, 5 mushroom balls, a short piece of purple yam, and black sesame 1 small spoon.
Kitchenware: double-ring pressure cooker
Method:
1. Put sesame oil in the pot, stir-fry ginger, add boiling water, put Polygonum multiflorum into the bag and stew for 20 minutes to reduce the pressure.
2. Pick up the medicine bag and put the material C into the pot in turn: first, put the raw cashew nuts, corn, agaricus blazei murill, purple yam and tofu into the pot, change the lid (not the lid) and stew for 5 minutes, then add the mushroom balls, black sesame seeds and Flammulina velutipes, and turn off the fire when smoking.
Small:
1. Polygonum multiflorum Thunb. Many other medicinal materials can be extracted in 20 minutes by pressure cooker. The soup is rich, moist and smooth, with sweetness in the throat and no bitterness of traditional Chinese medicine. Polygonum multiflorum Thunb. It has the functions of nourishing liver and kidney, detoxicating and relaxing bowels, and improving dizziness, and is suitable for people with cold constitution and suitable for all seasons.
2. The Swiss dual-purpose pressure cooker has two functions: it is a pressure cooker and a soup pot. Change the lid and cook faster.
3. Tofu Poplar is a kind of tofu made of denatured protein. After frying, it is fragrant and resistant to cooking. With the fragrance of Chinese herbal medicines, it can produce a delicate taste.
Cai Hao tou su dong po rou
Ingredients: 6 dried mushrooms, half radish, 6 vegetarian ham, tofu 1 piece, 6 dry spoons, 2 slices of ginger, 1 pepper, Qingjiang cuisine.
Seasoning: 50CC of wine, 20g of homemade soy sauce, 20g of soy sauce, 20g of mushroom oyster sauce, Lin Wei 10g, white pepper 1g, 2 pieces of star anise and a little cinnamon powder.
Kitchenware: 2L hot pot with thick bottom
Method:
1. Dice the mushroom gourd ladle, white radish, vegetarian ham and baiban tofu into 5cm.
2. Put the 100 page of tofu, mushrooms and vegetarian ham in a pan and fry them until cooked, then take them out and let them cool.
3. Fold mushrooms, tofu, vegetarian ham and white radish in turn, arrange them from top to bottom, and then tie them up with a ladle.
4. Stir-fry ginger and pepper in a hot pot with a thick bottom, add mushroom water and all seasonings, add instant Dongpo meat, simmer for 8 minutes on low heat, then simmer for 10 minute after turning off the fire, and spread the blanched Qingjiang dish bottom.
Small:
Stew the brine in a thick-bottomed pot for a while, which can also be delicious. I'm afraid it's too salty. Boiling with mushrooms will add more flavor.
Cui Yu Dave
Materials:
A. Reina has six big films and six dry spoons.
B 6 mushrooms, 6 pieces of bean skin, 6 pieces of vegetarian ham, carrots 1/2, cooked bamboo shoots 1, and coriander leaves.
Seasoning:
A. Appropriate amount of soy sauce, salt, fine sugar and white pepper.
B. Vegetarian soup 200cc, Lycium barbarum 10g, a little white powder and a little sesame oil.
Kitchenware: 4.5L hot pot with thick bottom and single small pot.
Method:
1. Wash the cabbage, put it in a pot and cook it until it is soft (if you cook it in a hot pot with a thick bottom, you can cook it for about 3 minutes after the pot smokes), then dry it and cut it into sections.
2. The mushrooms in material B are soft, and all filaments are cut together with other materials.
3. Heat 2 tablespoons of grape seed oil in the pot, stir-fry mushrooms first, then add shredded carrots, shredded bean skin, shredded vegetarian ham and shredded bamboo shoots in turn, stir-fry and add seasoning A and coriander leaves, mix well and let cool.
4. Take out the steamed cabbage leaves, smooth them, wrap them with the stuffing in Method 3, tie them with a ladle and trim them.
5. Add the stock to the pot and steam for 3 minutes.
6. Take out the blessing bag and put it on a plate. Heat the soup left in the pot, add Lycium barbarum, add white powder to thicken it slightly, add a little sesame oil before taking it out of the pot, and pour it on Method 4.
Small:
The process of this dish is complicated, but as long as you have good tools, 15 minutes can be served! But also ensures that the delicious taste of fresh vegetables and ingredients can be quickly presented without losing the nutritional value.
References: 1. 2. Greet the New Year with the Thai proverb 3. "Three Highs and One Low" Healthy New Year's Vegetable