1, yuba mushroom
Materials: 250g of yuba, 0/00g of Lentinus edodes150g of Chinese cabbage leaves150g, and 25g of vegetable oil.
Exercise:
1, cut the yuba into 2 cm square pieces, and cut the green leaves into the same pieces. Mushrooms are also properly cut into small pieces.
2. Add vegetable oil to the pot and cook until it is 70-80% mature, then add green leaves, yuba and mushrooms to stir fry, add 400g clear soup, and after boiling over high fire, add sugar, soy sauce and monosodium glutamate.
2, kelp shrimp cold celery
Ingredients: kelp, celery, shrimp
Exercise:
1, cut kelp soaked for 30 minutes into small pieces, cut celery obliquely into thin slices, and then blanch it in salted boiled water.
2. Take the shrimp out of the gauze, cook it in boiling water with salt until the color turns coral, and then take a shower with water. Finally, put all the ingredients together and add the right amount of seasoning.
3, ribs and tomato soup
Ingredients: tomato 1 piece, ribs 300g, tofu 1 box, Bupleurum 100g.
Exercise:
1. Wash the ribs and blanch them with hot water.
2. Wash the tomatoes and scald them with hot water, then peel them and cut them into pieces. Tofu is also cut into pieces.
3. Add all the ingredients and 6 bowls of water into the pot. After the fire boils, turn to low heat for about 40 minutes, and finally add appropriate amount of salt to taste.
4, tofu skin sausage
Ingredients: a piece of fresh bean curd skin, 20g egg white, 70g mushroom, 20g bean powder, 70g peeled Ma Tishuang,100g dried bean curd, 70g green bamboo shoots,10g shredded ginger,10g shredded onion and 20g tomato sauce.
Exercise:
1. Soak the bean curd skin in warm water and cut it into pieces 30cm long and 3cm wide.
2. Shred Ma Tishuang, Lentinus edodes and green bamboo shoots, then put all the materials into a pot, add salt, soy sauce, sesame oil, tomato sauce, monosodium glutamate, pepper powder and soybean powder and stir well.
5. Dry-roasted bamboo shoots
Materials: bamboo shoots 1 root, carrots 1 root, 3 pieces of Lentinus edodes, and appropriate amount of mung beans.
Exercise:
1, diced mushrooms and carrots, put them in boiling water and blanch them with green beans.
2. Stir-fry watercress in a pot until red oil appears, then cook it with ginger and onion to make juice, stir-fry the materials in the fried red oil, add seasoning, and finally thicken it with a little wet starch.
6. Babao Chinese cabbage
Ingredients: 250g of Chinese cabbage, 50g of fresh bamboo shoots, 50g of mushrooms, 50g of sausage10g, 50g of chicken leg meat, 0g of shrimp10g, and appropriate amount of fresh soup.
Exercise:
1. Cut Chinese cabbage into 3cm pieces, blanch with boiling water, and then drain. Slice mushrooms and fresh bamboo shoots, and slice chicken and sausage.
2. Fresh bamboo shoots and shredded mushrooms are placed flat on the edge of the bowl, Chinese cabbage is placed in the center of the bowl, then chicken slices, sausage slices and shrimp skin are placed and steamed in a steamer.
3. After steaming, add seasonings such as monosodium glutamate, salt, cooking wine, chopped green onion and sesame oil. Boil the fresh soup and pour it on it.
7. Roasted chestnuts with vegetarian chicken
Ingredients: vegetarian chicken 250g, chestnut 250g, Chinese cabbage100g, watercress powder 5g, soy sauce 20g, vegetable oil 20g, fresh soup100g.
Exercise:
1. After washing the vegetarian chicken, cut it into cubes about 3 cm, cut open the cabbage and cut it into cubes about 3 cm. Peel chestnuts.
2. When the oil is cooked to 70%, add vegetarian chicken and stir-fry until golden brown, then add cabbage and chestnuts and stir-fry a few times.
3. Add fresh soup, ginger juice, soy sauce, sugar, cooking wine, etc. Boil and simmer 10 minute. Finally, thicken with water bean powder.
8. Stir-fried kidney flower
Ingredients: 200 grams of fresh mushrooms, 50 grams of fresh bamboo shoots and 25 grams of Chinese cabbage.
Exercise:
1, wash the mushrooms, cut the front several times with an oblique knife, and sprinkle dry starch on them.
2. Cut the bamboo shoots into pieces, put salt, sugar, cooking wine, soy sauce, monosodium glutamate and wet starch into a bowl and make a sauce for later use.
3. When the oil in the pot is boiled for 5 minutes, pour in the mushrooms and break them up, then pour in the colander to drain the oil and make kidney flowers.
4. Leave 15g oil in the original pot, stir-fry the bamboo shoots and cabbage, add the "kidney flower", stir-fry the pot, pour in the prepared sauce, thicken and pour in sesame oil, and serve.
9. Loofah konjac soup
Ingredients: Amorphophallus konjac silk 120g, fresh loofah 200g, salt, monosodium glutamate and pepper.
Exercise:
1. Scrape the skin of the loofah, dig out the pulp and cut it into filaments.
2. Add an appropriate amount of water to the pot, put the loofah, konjac, salt, monosodium glutamate and pepper together and bring to a boil.
10, nutritious radish soup
Ingredients: radish 1 piece, 4 bowls of broth, a little parsley.
Exercise:
1、
Wash radish, peel and cut into pieces, wash coriander and cut into small pieces.
2、
Put a proper amount of broth and radish pieces into the pot, bring to a boil and turn to low heat until chopsticks can penetrate the radish. Turn off the heat after seasoning. Just sprinkle some coriander when you eat.
1 1, cabbage leaf soup
Ingredients: 50g cabbage, appropriate amount of broth.
Exercise:
1. Wash the cabbage and cut it into 7-8mm cubes.
2. Put the Chinese cabbage into the pot, add 1 cup of stock to cover the Chinese cabbage, boil it, and then turn to low heat for 8 minutes.
3. Season with salt.
12, ginger spinach
Ingredients: 500g spinach. Ginger, sesame oil, vinegar, Chili oil, monosodium glutamate, refined salt.
Exercise:
1, remove roots and old leaves from spinach, wash and cut into two sections; Peel ginger and cut it into thin slices.
2. Blanch the spinach with boiling water, break it, drain it, sprinkle with salt and sesame oil, mix well and let it cool.
3. Add salt, monosodium glutamate, ginger sauce, vinegar and Chili oil to spinach and mix well.
13, boiled cabbage
Ingredients: kale and millet pepper. Leek, tea oil, salt, delicious soy sauce, chicken essence.
Exercise:
1. Wash the kale and cut off the old skin.
2. Cook in a boiling water pot and remove for later use.
3. Mix the juice with soy sauce, salt and chicken essence.
4. Pour the Chinese kale horse with juice into a plate, set the pot on fire, add tea oil and heat it to 60%. Pour chopped green onion and red pepper into a hot oil pan.
14, pumpkin rice
Ingredients: 400g pumpkin, 200g rice, 2 tbsp cooking oil, 1 teaspoon salt, 500ml clear water.
Exercise:
1. Peel and remove seeds from pumpkin and cut into small pieces; Wash the rice for later use;
2. Heat the wok with 2 tablespoons of cooking oil for 7 minutes, then add pumpkin pieces and stir fry for 1 minute;
3. Pour in the washed rice and pumpkin, stir well, then add about 500ml of clear water to make it just pass the rice, cover it and turn to medium heat10min, then open the cover, add salt and stir well, cover it again, simmer with minimum fire15-20min, and dry the water.
15, broad bean and winter melon soup
Ingredients: broad bean and wax gourd.
Exercise:
1, wash fresh broad beans, wash wax gourd, peel and cut into pieces, and cut tofu into small pieces.
2, pour a little base oil into the pot, first pour the wax gourd pieces and stir fry, then pour the broad beans and tofu pieces, and pour the water without vegetables.
After the water is boiled, you can turn it off for another two minutes. Finally, add salt and sesame oil.
16, medlar and yam
Material: yam
300g, medlar 10g, green cherry, 50g rock sugar and 30ml white vinegar.
Exercise:
1. Peel the yam and soak it in cold water for a while. Wash Lycium barbarum with clear water, and then soak it in warm water until it is completely initiated.
2. Cut the yam into strips with a length of 6 cm and a width of 1 cm (other shapes are also acceptable).
3. Put a proper amount of hot water into the pot, boil the yam strips and medlar for 3 minutes on high fire, then take them out and put them in cold water for a shower, then drain them and put them on a plate for later use.
4. Leave a little hot water for boiling yam in the pot, then add rock sugar and cook it slowly with low fire until it is completely melted, then pour in white vinegar and thicken the soup slightly to make sweet and sour juice. Pour the sweet and sour juice on the Chinese wolfberry yam and soak it for 30 minutes, then add the cleaned cherry to increase the sweet and sour taste.