Ingredients: green vegetables, oil gluten, mushrooms, water, oil, sugar, salt, chicken essence.
Practice:
1, the mushrooms are soaked in boiling water for later use, the vegetables are washed and chopped, and the oil gluten is smashed.
2. The soaked mushrooms are cut into strips and mixed with green vegetable gluten.
3, put a spoonful of oil in the oil pan, pour the green vegetables and gluten mushrooms into the fire and stir fry a few times, pour in a large bowl of water, add the right amount of sugar, salt and chicken essence, stir fry evenly and cover with smoldering for a while. The dish can be served until the water is basically dry.
Second, the green vegetable and egg soup
Ingredients: 1 egg, 4 greens, shrimp skin 1 handful, 2 teaspoons of oil (10ml), 0/2 teaspoons of salt (3g), and 0/2 teaspoons of pepper (3g).
Practice:
1, soak the shrimps and wash the vegetables for later use.
2, put oil in the pot, pour in the vegetables and stir fry.
3. Pour in the right amount of water.
4. When the water boils, break up the eggs and pour them into the pot.
5. Finally, add the shrimp skin.
6. When leaving the pot, pour in the seasoning.
Third, fried noodles with shredded pork and green vegetables
Ingredients: handmade noodles (200g), shredded pork (50g), Chinese cabbage (appropriate amount), oil, salt, onion, garlic, fresh soy sauce, soy sauce, Chili noodles, cumin powder, cooking wine, corn starch, sweet noodle sauce and sugar.
Practice:
1, pork shreds with salt, cooking wine and starch and mix well for later use.
2. Pour more than half of the pot of boiling water, cook the noodles until they are 90% ripe, take them out, put them in cold water, and control the water to dry after it is too cold.
3. After the oil in the pot is hot, add shredded pork and stir fry for a while, and add cooking wine and garlic.
4. Stir-fry until fragrant. Add Chili noodles and stir-fry for a while.
5. Add shredded onion and cumin powder and stir fry for a while.
6. Pour in fresh soy sauce, soy sauce, sugar and sweet noodle sauce.
7, stir fry evenly, add vegetables and stir fry for a while, and finally add noodles and stir fry.
8. After stir-frying, you can taste the salty taste. If the salty taste is not enough, you can add some salt.
9. After frying, you can serve it on a plate.
Four, green vegetables and fish balls soup
Ingredients: green vegetables (100g) and fish balls (150g).
Practice:
1, fish balls in cold water, put some Jiang Mo, cook wine and bring to a boil.
2. When the fish balls float, cook until the fish balls become bigger, add vegetables, add a little oil and boil.
3. Add some salt, chicken essence, pepper and chopped green onion.
5. Roasted beef with green vegetables
Ingredients: vegetables (500g), beef (250g), cooking wine (1 tablespoon), ginger (4 slices), sugar (2 tablespoons), and Chili sauce (1 tablespoon).
Practice:
1, blanch the beef first. Wash away the blood foam.
2. After the oil is hot, stir-fry the ginger slices. Add the beef and stir fry for a few minutes.
3, add some Chili sauce evenly, add cooking wine, water to boil.
4, change the small fire to stew until the beef is crisp and rotten.
5. Wash the vegetables and cut them into sections. Add the processed vegetables.
6. Add some chicken essence, salt and sugar and stir well.
7, burn until the vegetables are cooked.
Six, stir-fried vegetables
Ingredients: vegetables, salt, chicken essence.
Practice:
1. Blanch vegetables.
2. Put the oil, heat it, add the vegetables and stir-fry them quickly, add salt and chicken essence.
Seven, green vegetable porridge
Ingredients: 300 grams of rice, 30 grams of vegetables, 300 grams of clear water and a little refined salt.
Practice:
1, wash the green vegetables (leaves of spinach, rape and Chinese cabbage), put them in a boiling water pot and cook until soft, and chop them up for later use.
2. Wash the rice, soak it in water for 1-3 hours, cook it for 30-40 minutes, add refined salt and chopped vegetables before the ceasefire, and cook it for 10 minutes.