Perilla contains a lot of anthocyanins and perillaldehyde, among which anthocyanins are very friendly to women's skin and can resist oxidation and aging.
Recommended recipe perilla fried cucumber
【 List of ingredients 】 Cucumber, perilla, pepper, garlic, salt, oyster sauce and edible oil.
[Production Steps]
1. Wash cucumber and cut it into pieces obliquely. Don't cut it too thin, or it will be soft and affect the taste.
2. Cut sweet pepper into sections, chop perilla, and directly crush garlic for later use;
3. Brush the oil in the pan, add cucumber slices, fry until both sides are golden, and drain the oil for later use;
4. Re-start the pot, add oil to 50% heat, add pepper and stir-fry until fragrant, then add cucumber, perilla and garlic in turn, and then add appropriate amount of salt and a little oyster sauce and stir well. The taste is very rich, the cucumber is very fresh, and it is wrapped with the aroma of perilla.
Black corn is purple-black and rich in anthocyanins. Can protect the skin from the inside out and keep the skin elastic. It is the most effective antioxidant for scavenging free radicals in human body. In addition, the anthocyanin content of black corn is about 16 times that of blueberry. Don't miss the female friends who love beauty. Just cook it for breakfast.
Blueberry is also the fruit with the highest anthocyanin content, and it is almost zero fat, and its rich dietary fiber is also suitable for slimming people; Blueberries contain a lot of vitamins and a unique blue and white pigment, which has a very good antioxidant effect. Therefore, eating blueberries regularly can play the role of beauty beauty.
Recommended recipe blueberry sauce
[List of ingredients] Blueberries, sugar and lemon juice
[Production Steps]
1. Wash the blueberries first, then crush them with a fork, and leave a little blueberry fruit, which makes them more grainy.
2. Lemon juice (lemon is a very good plant antioxidant, which can prolong the storage time of jam and enhance the fragrance);
3. Put the crushed blueberries into a non-stick pan, add lemon juice and boil it over medium heat, then add sugar and boil it over low heat until it becomes thick; When boiling, you need to keep stirring to prevent the pot from burning. This process needs patience, and it takes about 15 minutes to cook until it is thick. )
4. After cooking, add a little water. If it's not very diffuse, it means it's ripe. Cool, put in a bottle and put in a refrigerator. When eating, use hot food.
The main components of eggplant skin color are chlorophyll and anthocyanin, mainly anthocyanin, so eating more eggplant is also good for women's skin.
Recommended recipe tomato pot
[List of Ingredients] 3 eggplants, 65438+ 0 tbsp salt, 3 eggs and cooking oil.
Side dishes: 1 tomato, 1 red pepper, 2 green peppers, 4 cloves of onion and garlic.
Sauce: 2 tablespoons light soy sauce, light soy sauce 1 spoon, aged vinegar 1 spoon, oyster sauce 1 spoon, salt 1 spoon, sugar 1 spoon, starch 1 spoon, and half a bowl of water.
[Production Steps]
1, three eggplants, cleaned and placed directly on the chopping block. Cut off the eggplant pedicle first, and then cut it into hob blocks. The iron block is not only beautiful but also delicious. After all the eggplant is cut, put it into a larger container, add a spoonful of salt, and then add water. Eggplant soaked in water can prevent oxidation and blackening.
2. Then beat three eggs in a bowl, add two drops of cooking wine to remove the fishy smell, and stir evenly for later use;
3. In addition, 1 tomato is sliced first, then diced, and then bagged;
As a side dish, I also prepared a red pepper and two green peppers, washed, seeded and cut into hob pieces, and then packed first.
Finally cut some onions and garlic. The onion is cut in the middle and then cut in half, and finally cut into chopped green onion. 4 cloves of garlic, directly cut into minced garlic;
3. Then let's make a sauce: 2 tablespoons of light soy sauce, black soy sauce 1 tablespoon, aged vinegar 1 tablespoon, oyster sauce 1 tablespoon, salt 1 tablespoon, sugar 1 tablespoon and starch/kloc-0. Just stir it evenly.
At this time, we pour out the soaked eggplant, drain it and put it back in the bowl. Pour in the egg mixture and stir well. This bowl is a little small and difficult to operate. I changed a bigger container, mainly to make every eggplant evenly covered with a layer of egg liquid.
After wrapping, pour in a tablespoon of corn starch, and then continue to stir evenly;
6. Then we can fry eggplant in hot oil. When the oil temperature is 70% hot, it will keep burning, so that eggplant will not absorb oil. After frying, turn the eggplant with chopsticks until it looks a little brown. Take it out and control the oil.
I fried two pots at a time, and when I took out the first pot, it was like this. There was no fire. Just put the remaining eggplant in the fire and continue frying. It's all the same after frying. I fished it out to control the oil and make the eggplant in the frying pan look beautiful.
7. Then leave the bottom oil in the pot, saute the shallots and garlic, and then pour the tomatoes in and stir fry. Adding a spoonful of salt makes it easier to get juice.
Stir-fry all the tomato juice and pour in the prepared sauce.
After the fire boils, pour in the fried eggplant and green pepper, then cover the lid. After the fire boils, pour in the eggplant and stew for 2 minutes, then turn off the fire and mix well.
8. Add chopped green onion before cooking, and the delicious eggplant will be ready. The color is really nice.
The eggplant made in this way will also have a little soup, which we can put in a casserole and eat with minimal fire. It is also a spicy eggplant pot, soft and delicious.
Purple cabbage is rich in anthocyanins and is a powerful antioxidant. These antioxidant components can protect the body from free radicals, help cells to renew, and have the function of strengthening the body. In addition, purple cabbage has a special aroma and flavor, which is very suitable for cold salad.
Recommended recipe cold purple cabbage
[List of ingredients] 65438 purple cabbage +0/4, half a red pepper, shredded ginger, mashed garlic, ketogenic soy sauce, a little vinegar, sesame oil and white sesame seeds.
[Production Steps]
1. Wash and shred purple cabbage, red pepper and ginger.
2. Shred purple cabbage and add a little salt, grab it evenly, let it stand for about 10 minute, wash it with clear water and drain it.
3. Put the cut purple cabbage, shredded red pepper and shredded ginger into a large bowl, add a proper amount of ketogenic soy sauce, mashed garlic, a little vinegar and sesame oil, stir well, and finally sprinkle with white sesame seeds to enjoy.
Purple sweet potato is a coarse grain, which is not only low in calories, but also rich in antioxidant anthocyanins and dietary fiber. Regular consumption can enhance human immunity and is a rare food.
Recommended recipe purple potato doughnut
Purple potato doughnuts, doughnuts are fat and really cute. I just want to take a bite when I look at them!
List of ingredients]
White dough: flour 200g, yeast 2g, sugar 5g, normal temperature water 1 10ml.
Purple dough: purple potato 220g, sugar 20g, yeast 2g, flour 250g, normal temperature water 120ml.
[Production Steps]
1. firstly, the purple potato is processed, 220g peeled purple potato is rubbed into thin slices, put into a plate, and then put into a pot for steaming;
2. While steaming the purple potato, knead the dough: 200 grams of flour, 2 grams of yeast, 5 grams of sugar, normal temperature water 1 10 ml. When there is no dry flour, knead the dough into a smooth dough and wake it up to twice its size;
3. At this time, the purple potato is almost ripe. Turn off the fire and take it out. Add 20 grams of sugar while it is hot and mash it. After a little heating, add 2 grams of yeast, 250 grams of flour, and normal temperature water 120 ml. First, stir the purple potato and flour evenly, and then mix the flour.
4, this dough may be a little sticky, just knead it for a while, you can add a little dry flour when you knead it, and knead it into a smooth and soft dough to wake up to twice the size;
5, the dough has been awakened, all taken out, first vented, and continue to smooth;
6. The same is true for purple dough. Knead the air, knead it into smooth dough, then knead it into strips and divide it into small noodles.
Continue to knead round;
7. Roll out all the white dough and wrap it in purple dough.
Close your mouth, tidy it up, gently roll it thin, and gently make a few cuts. Don't scratch completely. It will be a little difficult to operate if it is scraped thoroughly. Turn it over, put some water on your mouth, and circle it again, and the green embryo of the purple potato doughnut is ready.
8. Pour the oil into the pot, add the green embryo, cover the pot, and simmer for about 5 minutes.
Bake until the bottom is golden and crisp, add half a bowl of water, cover and drain over medium heat. Turn off the fire and continue to stew for 5 minutes.
You can see that the volume has also become larger, and the bottom is still brittle. Everything is as soft as steamed except the bottom.