First, vegetable soup. Vegetable soup is neither oil nor sugar nor salt. It is very suitable for summer, and has the effects of lowering blood pressure, losing weight and reducing blood fat. Mushrooms in vegetable soup have the functions of relaxing muscles and activating collaterals, improving human metabolism and strengthening physique.
Chinese cabbage is very effective in preventing scurvy and enhancing the body's disease resistance. It has the effects of nourishing stomach, promoting fluid production, clearing away heat and toxic materials, and is rich in crude fiber, which can promote detoxification.
Preparation materials: Pleurotus ostreatus, Chinese cabbage, celery, carrot, luncheon meat and ginger.
Step 1: soak in light salt water, rinse and squeeze out water. The big Pleurotus ostreatus is torn from the middle.
Step 2: Wash the Chinese cabbage, cut it from the middle and cut it into vertical strips.
Step three, wash the celery and cut it into pieces.
Step four, slice the carrot.
Step 5: Slice the lunch meat.
Step 6: Boil the pot with boiling water. Add Pleurotus ostreatus and cook for 25 minutes, then add Chinese cabbage and cook for 10 minute, then add celery, carrot and luncheon meat and cook for 15 minute.
The second kind. Vegetable cake.
Ingredients: flour 120g, one egg, cold water 180g, milk 120g, two or three Chinese cabbages, a little onion, a little ginger, a little pepper and a little salt.
The first step is to make the egg paste well. Mix flour, water, milk and eggs, and sober up 15 minutes. But you can adjust the concentration and replenish water according to your own situation.
Step 2: Wash the Chinese cabbage and cut it into powder, and cut the onion and ginger into powder. Step 3: add oil to the pot, add chopped green onion and ginger slices and stir-fry until fragrant. Add Chinese cabbage and stir fry, then pour the fried vegetables into the batter. Add salt and pepper to taste and stir well to make vegetable egg paste.
Step 4: Brush the pan with a thin layer of oil, pour in a tablespoon of egg paste, spread it into a round cake, and fry until both sides are golden. Dip it in garlic juice when eating, and the vegetable cake is similar to the old Beijing paste. There are only some small differences in the preparation of batter.