1, bamboo shoots

Recommended recipe Fried bamboo shoots with sauerkraut

Bamboo shoots, pork belly, sauerkraut, green pepper, millet spicy, garlic sprout

1, now is the season to eat bamboo shoots, we prepare a handful of bamboo shoots, and then change the knife and cut them into small pieces or diced; Chopped sauerkraut1;

2, pork belly is mainly to increase the flavor of this dish, small pieces are enough, cut into diced or directly whipped into meat foam;

3, millet pepper cut into circles, can not eat spicy or not;

4. Prepare some garlic seedlings and onions, ginger and garlic;

5. Don't pour the oil, first pour the bamboo shoots in and stir-fry the water, so the taste will be more fragrant and crisp. After serving, stir-fry the cut sauerkraut without oil, which can remove the bitterness in sauerkraut. After frying, serve first;

6, then add a little oil to the pot, first pour the diced pork belly into stir fry, stir fry to get oil, then add garlic and saute until fragrant, then add bamboo shoots, stir fry evenly, add a spoonful of salt and a spoonful of soy sauce to taste, and then pour the sauerkraut into the fire and continue to stir fry;

7. Stir-fry the smell of sauerkraut thoroughly, then add green pepper, continue to stir-fry, and then add a handful of garlic sprouts and stir well.

The delicious fried sauerkraut with dried bamboo shoots is ready. It tastes dry, fragrant, crisp, tender and super invincible.

2. purslane

Recommended recipe cold purslane

Portulaca oleracea, garlic, dried pepper

1. Boiled purslane is very tender. If it blooms, pick it out. If the smell is old, clean it.

2. Boil the water in the pot. When the water is boiled, the sour taste can be removed.

3, drowning purslane with cold water to control water.

4. Oil chili pepper, saute garlic and dried Chili, pour Portulaca oleracea into the pot and stir-fry for about 3 minutes, and sprinkle with salt before taking out.

3. Spinach

Recommended recipe spinach noodles

? Ingredients list? 1 Wash spinach, flour 200g, salt 2 tablespoons, 120ml spinach juice, balsamic vinegar 2 tablespoons, soy sauce 2 tablespoons, salt 1 tablespoon, sugar 1 tablespoon.

1, first prepare a handful of washed spinach, cut it into small pieces, put it in a bowl and wash it with water;

2. Then drain the water and put it into a cup, and add 200ml of water to make spinach juice. Filter it when you pour it out, and it will taste better.

3. Pour 200 grams of flour and 2 tablespoons of salt into a bowl, and then mix the noodles with spinach juice. Here, 1.20ml is enough. Stir with chopsticks into a flocculent shape and knead the dough. If you feel uncomfortable, knead them into a big dough, let them stand for 65,438+00 minutes, and then knead the noodles easily.

4. Knead the dough into smooth dough, and then roll it out with a rolling pin. You don't have to roll it too thin, just the thickness like this, and then cut it into long strips;

5. Prepare a plate, brush a layer of cooking oil on the bottom, put in the cut noodles, brush a layer of cooking oil on the surface and cover it with plastic wrap, and sober up for at least 2 hours. It is best to put it in the refrigerator for one night, and cook it directly the next day. Super perfect;

6. We just woke up in the refrigerator all night. Let's boil half a pot of water first, then take out the waking noodles and beat them while pulling. At this time, the noodles are very tough and malleable, and can be pulled for a long time without breaking. Our spinach noodles are ready;

7. At this time, cut some chopped green onion and minced garlic and put them on the plate for later use;

8. Prepare another bowl, add two spoonfuls of balsamic vinegar, two spoonfuls of soy sauce, one spoonful of salt and one spoonful of sugar, and stir well for later use;

9. The water in the pot is also boiled. Let's put all the noodles in and stir them with chopsticks to prevent them from sticking together. You don't need to add anything now, just cook it until it is fully cooked. My noodles here are a little wide, so I just cook them for a while, usually until the noodles float, and then they look a little translucent, but the easiest way is to taste them.

10, then take it out and put it in a bowl, add minced garlic and chopped green onion, pour in the pre-cooked hot oil, pour in the prepared sauce while it is hot, stir it quickly and serve it, and then serve a bowl of noodle soup, which is original and unpleasant;

The spinach noodles made in this way are really delicious, super rich and refreshing, and the method is not very complicated. It is recommended to mix noodles at night and cook them directly in the morning, which is very simple and quick. Can be made into dry mix or noodle soup!

4. Sophora japonica

Recommended recipe Huaihua steamed bun

Ingredients: 50g of Sophora japonica, one piece of pork dough: 400g of medium gluten flour, 4g of yeast, 3g of sugar and 200g of warm water.

Seasoning: onion, ginger, garlic, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 tablespoons cooking oil, 1 tablespoon chicken essence, 1 tablespoon pepper, 1 tablespoon sugar, 1 dried shrimps,/kloc-0.

1, we first clean 50 grams of Sophora japonica;

2. At this time, we just came to make noodles: 400 grams of medium gluten flour, 4 grams of yeast, 3 grams of sugar and 200 grams of warm water. After stirring with chopsticks until there is no dry flour, we rub it and cover it with plastic wrap to make it double;

3. At this time, Sophora japonica is also soaked. Squeeze the water out first.

Then prepare a piece of pork, cut it into small pieces and mince it with a meat grinder. After pouring out, you can start to mix the stuffing.

4. First add Sophora japonica, then add onion, ginger and garlic to enhance the taste and fragrance.

Then 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, cooking oil, chicken essence 1 tablespoon, pepper 1 tablespoon, sugar 1 tablespoon, shrimp skin 1 handful, chopped green onion 1 handful, and then

After the meat stuffing is salted, the dough is ready. Rub it out first, then take it out and rub it into long strips and divide it into small doses. Press each small dose with the palm of your hand, and then we can start rolling the dough into buns with thick middle and thin sides.

6. After wrapping a spoonful of braised pork, you can start wrapping. Today, let's make a wicker bag. The first step is to pinch it in, then pinch it left and right, and finally tidy it up. Everyone else makes wicker jiaozi. Today, let's make a wicker bag and see if it looks as good when steamed.

7. After all the bags are wrapped, we put them in a steamer and wake them up twice to 1.5 times the volume. After waking up, you can steam in the pot, put cold water on the pot, and the fire lasts 15 minutes. Turn off the fire and simmer for 3 minutes.

Our steamed buns are ready. Compared with jiaozi with willow leaves, it seems much cuter. Chubby and soft, it is especially popular when you look at it. The fragrance of Sophora japonica is matched with the delicacy of pork. It doesn't matter if you put more fat. It tastes refreshing and not greasy, especially fragrant!

5. Lettuce; lettuce

Recommended recipe dried lettuce

1, first break off the leaves on the lettuce, so that the tender leaves can be cooked and eaten cold;

2. Then peel the lettuce and cut it with a knife. Don't peel it too hard, especially the tender parts. Gently peel it off or scrape it off with a scraper.

3. After all the treatment, we wash it with clear water again, and then change the knife and slice it. It can be thicker, but it must not be cut too thin. The thickness is cut evenly, and the thinner part is cut obliquely. We will put it in after all the cutting.

4. Then add 20 grams of salt and mix well by hand. After mixing, you can put it in the refrigerator overnight, or marinate it for at least half an hour, so that salt can marinate the water in lettuce as much as possible, which can reduce the drying time;

I covered the lid and marinated it all night. Open it the next day and you can see a lot of water. At this time, the lettuce is soft, so we can take it out and dry it.

6. put it in a breathable basket. If not, you can use a steamer or steamer, as long as it is ventilated up and down. The recent sun here is still good, so I used it. If the weather is bad, I can only use a fruit dryer to dry it.

7. This is what it looks like after a day in the sun. It's soft in your hand, and the water won't dry. You have to keep working.

8. This is a state of sun exposure for three days, and it is completely dry. After drying, the color is still green and beautiful, and some will be slightly white and irrelevant;

9. The dried lettuce becomes very thin, so don't worry about cutting it too thick. It will shrink and become thinner after drying. If you cut it very thin at first, it will be very small after drying.

After 10,1root lettuce finally dried up, so there are only a few left, which can be fried for about 3 plates. If we can't finish eating, we can put it directly in a jar and seal it, or put it in a ventilated place, which is very convenient to carry around.

1 1. Grab a handful while eating and soak it first. After soaking, the lettuce slices will soften again. After squeezing water, put it aside first;

12, after the pot is hot, stir-fry the bacon to get oil, then add ginger, garlic and dried Chili, stir-fry the dried lettuce for 3 minutes;

13. Now let's simply adjust the taste, stir-fry a spoonful of soy sauce, half a spoonful of chicken essence and a spoonful of salt evenly, and finally add a handful of garlic sprouts and a red pepper to taste and color. Continue to stir fry for one minute and then take out the pan.

The lettuce made in this way tastes crisp, tastes sweet, crisp and tender, and is especially fragrant. Moreover, dried lettuce will taste longer and smell particularly comfortable. Whether it's roasted bacon or hot pot, fried garlic is super delicious. If you don't believe me, you can try!

6.eggplant

Recommended recipe cold eggplant

Eggplant, white vinegar, chopped green onion, garlic, cooking oil, chopped pepper sauce, 1 tablespoon salt, 2 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon sesame oil.

1. First cut off the head of the eggplant, cut it in half, and then cut it in half. After all, put it in a basin filled with clear water, add 1 spoon of white vinegar for 2 minutes, put it in a steamer directly after soaking, and steam it on high fire for 10 minute to cook.

2. Now let's cut some chopped green onion and put it in a bowl for later use, then prepare 1 garlic, mash it with a knife, peel it, and then cut it into pieces and put it on a plate for later use;

3. Add a little cooking oil after the pan is hot, add minced garlic after the oil is hot, stir-fry until the minced garlic slightly discolors, add 2 spoonfuls of chopped pepper sauce made by yourself, stir well, and then take it out of the pan and put it on the plate;

4. Then add chopped green onion, add 1 tbsp salt, 2 tbsp white sugar, 2 tbsp soy sauce, 1 tbsp balsamic vinegar and 1 tbsp sesame oil, and stir evenly for later use;

Now that the eggplant is steamed, take it out and tear it into small pieces when it is not hot. This eggplant is especially delicious, with meat in the middle. After all the tears come down, pour in the sauce just prepared and stir it evenly before eating.

The eggplant made in this way is refreshing and delicious. It doesn't need frying or frying. Is less oil healthy? Delicious, not greasy at all!

1, soybean

Recommended recipe homemade tofu

Soybean 150g water 1200ml warm water 30g gluconolactone 3g.

1. Soak 150g of soybeans first and soak them in water for one night. The longer the soaking time, the higher the pulp yield. In summer, I suggest you soak it and put it in the refrigerator.

This is soaked soybean. Soybean can be better crushed and extracted from protein after water absorption and swelling. Soaked soybeans are twice as heavy as before, with smooth surface and no wrinkles, and feel stronger;

3. Wash it several times, pour it into the soymilk machine, and add 1200ml water to make the juice function for three times. If you use the soybean milk function, do it again. You don't need to cook it, but it takes a long time. It's up to you.

4. Soymilk must be filtered. Squeeze gauze by hand, squeeze out soybean milk, and separate bean dregs.

5. Pour the soybean milk into a non-stick pan. Soymilk with juicing function must be cooked. The heating process can eliminate the anti-nutritional components in soybean milk, sterilize and reduce the odor, and improve the nutritional value;

6. It is suggested that when cooking soybean milk, use a deeper non-stick pan to prevent the pan from overflowing. Stir constantly when cooking, so as not to burn the pot. After boiling, skim off the fat and continue to cook for 5 minutes.

7. After the soybean milk is cooked, put it aside. The most suitable temperature is 85℃. If there is no thermometer, let it cool directly for 3-5 minutes.

8, 30 grams of warm water, 3 grams of gluconolactone, melted and poured into the electric pot, poured into the soybean milk from a height. I turned off the fire and let it cool in the pot for 5 minutes. Actually, there's no need to stir it here. Skim off the floating foam that has been washed out, cover and keep warm for 30 minutes;

9. Let's have a look. This is the bean curd brain. It is very smooth and Q-shaped. You see, it didn't break when it was scooped out with a spoon. This is the tofu brain that we often eat. Sugar and kimchi are very delicious.

10, put a layer of gauze in the tofu box, scoop in the tofu brain and fold it casually;

Cover with gauze and hold it down with heavy objects. The heavier the better. This tofu box is relatively small. I used a big bowl of water and pressed it for 3 hours. Those who like to eat tender tofu will have a shorter time.

2. adzuki bean

Recommended recipe red bean health porridge

Red beans 100g glutinous rice 200g red dates 100g pumpkin 1 80g brown sugar.

1,100g of red beans are soaked in clear water for 4 hours in advance, and 200g of glutinous rice is soaked for 4 hours;

2, glutinous rice and beans have been soaked, poured out and drained, and then put aside;

3. Prepare100g of red dates, wash off the dust on the surface, and then cut them with scissors to remove the core inside. Red dates and red beans are the best ingredients for nourishing blood and skin care, and they are all wrapped in glutinous rice after cutting;

4. Then pour it all into the rice cooker and add a bowl of clear water, which is twice as much as normal cooking. Press the cooking button;

5, 1 pumpkin, this pumpkin is the main ingredient in our sweet and delicious glutinous rice today, and pumpkin can also replenish blood! Clean the surface;

6. Cut the pumpkin from the top, just cut a lid, and then dig out all the pumpkin seeds with a spoon;

7. Then cut along the lines on the surface of pumpkin skin from top to bottom. This step is mainly for the convenience of peeling. After all processing, wait for the glutinous rice to be cooked;

8. The cooked glutinous rice is especially sweet and soft. Add 80 grams of brown sugar while it is hot and mix well. The taste and taste will be sweeter and richer.

9. Scoop in the pumpkin, cover it, put it in a steamer, put cold water on it, and the fire will last for 20 minutes after the water boils.

There is 1 bowl of glutinous rice left, so just scoop it out and eat it. My favorite is the rich sweetness of brown sugar, which is super delicious even without pumpkin.

10. After the time is up, the pumpkin is also steamed. Take it out directly after turning off the fire and open the lid to start. Dig in the middle with a spoon, or tear off the skin before eating. The skin of the pumpkin that has passed the knife edge will fall off with a slight scrape, leaving only the pumpkin in Huang Cancan wrapped in red beans and glutinous rice, which is delicious, delicious and particularly appetizing!

3, edamame

Recommended recipe: Fried pork with edamame.

Ingredients: 500g edamame, 300g pork, millet pepper, green pepper, onion, ginger and garlic.

1, prepare a piece of pork first. I use front leg meat, lean meat for frying, and a little fat meat cut into small pieces for refining. Dry it clean, cut it into thin slices, put it in a bowl, and marinate it with salt, soy sauce, cooking wine, starch, pepper and a spoonful of cooking oil. Add some oil so that the braised pork will not stick to the pan when frying, stir well and marinate for 10 minutes.

2. Prepare a few green peppers and millet peppers, which can be cut into small circles (you can reduce them or not); Then cut two onions, one garlic and three pieces of ginger, cut them and put them together;

3, hot oil from the pot, first pour in edamame and fry. I prefer to fry the edamame directly rather than scalding it, which not only tastes better, but also has a greener color. Add 1 tbsp salt and continue frying for about 3 minutes. At this time, the edamame is almost the same, so go first;

4. Continue to heat the oil, stir-fry the diced fat meat, then pour in the marinated lean meat, stir-fry until the meat changes color, and add onion, ginger and garlic to saute until fragrant;

5. Add 1 tablespoon of cooking wine to remove fishy smell, color half a spoonful of soy sauce, stir-fry over high fire, then pour in edamame, add soy sauce and oyster sauce, and continue to stir-fry for 3 minutes until the beans are cooked. You can't eat edamame raw, you must fry it, but be careful not to fry it too much, otherwise the color and taste will be poor;

6. Finally, pour in the green pepper and continue to stir fry 1 min. Add onion, chicken essence and sugar before cooking, stir-fry for a few times and serve.

Our fried meat with edamame is ready The next meal is super delicious. Delicious and satisfying, and the method is relatively simple. If the child eats until the end, it tastes particularly fragrant without pepper. The only drawback is that it costs a little meter.

pumpkin

Recommended recipe pumpkin pie

300 grams of old pumpkin, 60 grams of sugar, 350 grams of glutinous rice flour and a proper amount of sesame seeds.

1. Prepare a pumpkin together, peel and cut into pieces, weighing 300g.

2. Then steam it in a pot, take it out and pour it into a large bowl, then add 60 grams of sugar while it is hot and mash it into a paste.

3. Then add 350g glutinous rice flour in batches, stir it into a flocculent shape, and knead it into dough. The water content of pumpkin is different, and the proportion of glutinous rice flour will be a little different. You can feel it yourself when kneading dough.

4. When it is too dry, you like to crack. At this time, add some water. If it is too thin, it is not easy to form, and it will stick to your hands. At this time, you can add some glutinous rice flour to remedy it and knead it into a smooth dough with moderate hardness.

5. Then move it to the chopping block and knead it into long strips and divide it into noodles of equal size.

Then rub it into a small ball, flatten it with your palm, and a small cake will come out. If the edge cracks when pressing, it means that the dough is a little dry, so you can dip some water in your hand and continue kneading.

6. After all the biscuits are made, brush a layer of clear water on the surface, sprinkle some black and white sesame seeds for fragrance, and then gently compact the sesame seeds.

7. Then put it in a baking tray and put it in a preheated oven. /kloc-bake at 0/70 degrees for 20 minutes, and then take out our pumpkin pie.

The surface is crisp, the bottom is burnt and the volume is slightly bulging. It looks like a special bite.

I can't wait to open one. The color inside is golden and golden, which is very beautiful. The taste is soft and glutinous, sweet and moist.