9 methods of asparagus Asparagus is delicious, and the dietary fiber is soft and delicious, which can stimulate appetite and help digestion. According to nutritional analysis, asparagus protein contains a variety of amino acids necessary for human body, with appropriate content ratio and good absorption rate, in which asparagine is the main non-protein nitrogen-containing substance and aspartic acid.
Regular consumption is beneficial to hyperlipidemia, hypertension, gallstones, cardiovascular and cerebrovascular diseases, liver and kidney dysfunction, obesity and so on. Mineral elements include selenium, potassium, magnesium, iron and other trace elements. At the same time, the quality of various vitamins and trace elements contained in asparagus is better than that of ordinary vegetables. Nutritionists and vegetarians agree that it is a healthy food and a comprehensive anti-cancer food.
Asparagus practice 1: stew asparagus with mixed bacteria and eggs
Ingredients: asparagus 500g, crab mushroom 100g, fresh mushrooms 100g, salted eggs 1, preserved eggs 1, garlic, salt and chicken soup.
Exercise:
1. Wash asparagus and cut it into two pieces. Wash the mushrooms for later use. Stir-fry garlic slices in the oil pan. Stir-fry asparagus for 2 minutes.
2, mushrooms, seasoned with salt and sugar. Add 300ml clear soup and cook for 5min. Add salted eggs and preserved eggs, boil and serve.
Asparagus practice 2: stir-fried chicken heart with onion and asparagus
Ingredients: chicken heart 250g, asparagus 120g, half a onion, a little red pepper, salt, oil, chicken essence, cooking wine and starch.
Exercise:
1, wash the chicken heart and cut it in half, then rinse it with salt several times; Blanch the chicken heart in water, remove it and drain it; Wash asparagus, cut into sections, blanch in boiling water, and take out for later use; Sliced onion; Slice red pepper.
2, from the oil pan, pour the chicken heart and fry it, and serve it out; Add a little more oil to the pot, pour in all the ingredients and stir well; Add salt, chicken essence and cooking wine to taste and stir fry, and finally pour a little sesame oil and water starch to thicken.
Asparagus Practice 3: Roast fresh asparagus
Ingredients: 500g asparagus, 2g monosodium glutamate, 5g salt, 3g sugar, 2g onion, 2g Jiang Mo, 50g clear soup, 5g cooking wine,15g wet starch, 5g sesame oil and 25g peanut oil.
Exercise:
1. First, remove the old roots, skins and sharp flowers from fresh asparagus, split it, blanch it with boiling water, take it out and straighten it for later use.
2. Then put oil in the spoon, stir-fry onion and ginger, cook wine, add soup, salt, sugar and monosodium glutamate, put asparagus in the spoon, thicken the soup with humidified starch when it is almost used up, and finally pour the sesame oil out of the pot and put it on the plate.
Asparagus practice 4: cold asparagus
Ingredients: asparagus, ginger, refined salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash asparagus, remove old roots and cook with boiling water.
2. Chop ginger, mix it with other materials and pour it on asparagus.
Asparagus practice 5: stir-fried shrimps with asparagus
Ingredients: asparagus, shrimp, colored pepper, garlic, salt, chicken essence and vegetable oil.
Exercise:
1. Wash the shrimps with clear water first, and control the water to dry; Add a little cooking wine and salt, grab well and marinate for about 20 minutes.
2. Wash asparagus with clear water and cut into small pieces; Shred chili and slice garlic for later use; Add water to the pot, bring to a boil, add a little salt and a few drops of salad oil, and blanch asparagus for 30 seconds.
3, hot pot cold oil, saute garlic slices and colored peppers, pour in shrimp, stir fry over high fire, add asparagus and stir well, add chicken essence and salt to taste.
Asparagus Practice 6: Golden Emerald Roll
Ingredients: asparagus, eggs, salad.
Exercise:
1. Boil the water, add asparagus, add some salt and oil, and put oil mainly to make asparagus look brighter. Because asparagus is hard, it is recommended that asparagus be soaked in water for at least 5 minutes until it becomes soft.
2. While soaking asparagus, take 4 eggs and beat well. At the same time, add some oil and salt to make the eggs smoother.
3. After breaking the eggs, the next step is to test the technology. First pour some egg liquid into the pan and shake the pan repeatedly to prevent the egg liquid from sticking to the bottom. When the bottom is almost formed, pour in the remaining egg liquid, turn it over and fry it until the eggs are golden on both sides.
4. Next, you can wrap the soaked asparagus in the egg skin, add some salad dressing according to your personal taste, roll it up, cut it into sections, and serve it with a refreshing and smooth golden emerald roll.
Asparagus practice 7: asparagus rolls cuttlefish slices
Ingredients: asparagus 250-300g, fresh squid 200-300g, lean meat100g, a little shredded ginger.
Exercise:
1. Wash everything separately, peel off the hard skin of asparagus and cut into sections; Cuttlefish can be washed with light salt water and sliced; Shred pork lean meat.
2. Add 1250 ml (5 bowls) of water and ginger to the wok. When the fire boils, add cuttlefish and lean meat, add asparagus until it is just cooked, and then add salt.
Asparagus practice eight: chopped pepper and fish-flavored asparagus
Ingredients: asparagus 200g, grass carp 50g, chopped pepper 30g, vegetable oil10g, salt 3g, ginger10g, garlic 5g, onion10g, mushroom essence 3g and soy sauce 3g.
Exercise:
1, wash asparagus and cut into sections, and marinate grass carp with a little salt for a while. Wash and chop ginger, garlic and onion for later use.
2. Add oil to the pot. When the oil is 90% hot, add the fish pieces and fry until slightly burnt. Then, add ginger, garlic and chopped pepper and stir-fry for fragrance.
3. Add appropriate amount of water, and then add chopped asparagus. Cover the pot and stew for 3 minutes. Add salt, soy sauce and mushroom essence, stir well, collect juice with strong fire, sprinkle with chopped green onion, and serve.
Asparagus Practice 9: Roasted mushroom asparagus
Ingredients: 500g fresh asparagus, 20 canned mushrooms. Seasoning: soup, broth, salt, monosodium glutamate, chicken powder, cooking wine, rice flour and scallion oil.
Exercise:
1, cut asparagus, add seasoning to the broth and cook thoroughly. Take the mushroom out with the soup. Put asparagus and Tricholoma neatly in a big plate.
2, add soup to the pot, adjust the taste, hook the clams, pour the onion oil, and evenly serve on the dishes on the plate.