Making materials of sesame lentils:
Ingredients: 500g lentils.
Accessories: sesame 10g
Seasoning: monosodium glutamate 3g, sesame oil 10g, salt 3g.
Characteristics of sesame lentils:
This dish is green in color, light in taste and rich in sesame fragrance, and it is the best accompaniment to wine.
The practice of sesame lentils:
1. Heat the wok with low fire, pour in sesame seeds, fry until brown and fragrant, then pour out and let it cool;
2. Tear off lentils, cut both ends, then cut into 6 cm long sections and wash them;
3. Blanch lentils in a water pot until they are green, then take them out and put them in a flat plate scalded with boiling water;
4. Sprinkle salt and monosodium glutamate into lentils, mix well and marinate slightly;
5. Add sesame seeds and sesame oil, mix well and put in a 24 cm plate.
Tips for making sesame lentils;
Tear the tendons of lentils clean and blanch them with boiling water until they are completely cooked, so as to avoid saponin poisoning of lentils.
The practice and production method of lentil cake introduces the dishes and functions in detail: dessert/snack technology: steaming
Making materials of lentil cake:
Ingredients: 600g lentils, 400g red bean paste.
Seasoning: 200g of sugar, 3g of edible pigment and 2g of alkali.
Characteristics of lentil cake:
Five-color layered, cool and sweet, suitable for summer consumption.
The practice of lentil cake:
1. Wash lentils, soak them in boiling water for 10 minutes, and peel them after floating. Put the beans in a large bowl, fill them with clean water, drop a few drops of alkaline water, steam them in a cage until they are crisp and rotten, take them out, let them cool, wipe them with water and mash them with a sieve, wrap them in white cloth to dry the water, and put them in the refrigerator for about 30 minutes.
2. Take half of the sugar and dye it red with food pigment to make rose sugar.
3. Sandwich the two sides of the lentil paste with cloth, press it into slices with a length of 33 cm and a width of 20 cm, lay it flat on the chopping board, take the cloth, cut the lentil paste into two pieces with a knife, and evenly spread the bean paste on one piece; Cover the bean paste with a piece of lentil paste, then sprinkle rose sugar on it, and finally sprinkle white sugar. After flattening, it will be divided into five layers and cut into spindle-shaped pieces when eating.
The practice and making method of lentil lean broth introduced in detail the cooking methods and their effects: clearing away heat and toxic materials, invigorating spleen and appetizing, heatstroke prevention and cooling, and the technology: cooking.
Making materials of lentil lean broth:
Ingredients: white lentils 80g, pork (lean meat) 320g.
Accessories: yam (dry) 12g.
The practice of lentil lean broth:
1. Wash lentils with water.
2. Wash the original lean meat and put it in the pot.
3. Put yam, add 3 bowls of water and cook for 2 hours.
4. Drink until the beans are rotten.
Health tips 1. The soup has the effects of clearing away heat and summer-heat, invigorating stomach, removing damp-heat sore toxin and hemp toxin, and has therapeutic effects on cholera, vomiting, dysentery or acute enteritis, abdominal pain and malnutrition.
2. Lentils, also known as white lentils or Emei beans, have the effects of dispelling summer heat, clearing heat, harmonizing stomach and stopping vomiting.
Shishangke Yam (dry): Yam is too sweet and spurge to be taken with alkaline drugs.
The method and making method of burning lentils with fresh mushrooms introduced the cuisines and their effects in detail: home cooking recipes, spleen-strengthening and conditioning recipes, anti-cancer recipes and technology: burning.
Preparation materials for baking lentils with fresh mushrooms;
Ingredients: 300g lentils,100g mushrooms (fresh mushrooms).
Seasoning: peanut oil 120g, onion 10g, ginger 4g, sesame oil 5g, cooking wine 20g, salt 4g and monosodium glutamate 2g.
Burning lentils with fresh mushrooms;
1. Wash the fresh mushrooms, remove impurities and put them on a plate for later use;
2. Wash lentils and cut them into two sections;
3. Put peanut oil into the pot and burn it to 50% heat, add lentils, slide them to bright green, and take out and filter out the oil;
4. Put a little oil in the pot. After the oil is hot, add onion and ginger to fry the oil for later use;
5. Heat the onion ginger oil, cook the cooking wine, add 200 grams of clear soup and refined salt, and put fresh mushrooms and lentils into the soup;
6. After simmering for 5 minutes, add monosodium glutamate, thicken it with diluted wet starch, and pour it into sesame oil.
This paper introduces in detail the practices and production methods of mixing lentils: home-cooked recipes, elderly recipes, heatstroke prevention recipes, and technology: mixing.
Materials for making transparent mixed lentils:
Ingredients: 400g lentils.
Seasoning: salt 3g, monosodium glutamate 2g, sesame oil 10g.
The practice of mixing lentils:
1. Wash lentils, obliquely cut into shreds, blanch them in boiling water to keep them crisp and tender, and remove toxins and fishy smell (blanching time should not be too long, otherwise they will turn yellow and rot, and blanch them for several minutes longer than ordinary dishes);
2. blanch, soak in cold water, remove and drain, add refined salt, monosodium glutamate and sesame oil and mix well.
Soft-fried lentils and its production method: Introduce the cuisine and its efficacy in detail: private cuisine technology: soft-fried.
Preparation materials of soft fried lentils;
Ingredients: 250g lentils.
Accessories: egg 150g, wheat flour 30g, bamboo shoots 30g, Tricholoma matsutake 30g and onion 20g.
Seasoning: 20g vegetable oil, 15g cooking wine, 5g sesame oil, 3g soy sauce, 2g vinegar, 5g sugar, 4g starch (corn), 3g salt, 2g monosodium glutamate, 5g onion and 3g ginger.
Soft fried lentils:
1. Wash lentils selectively, blanch them in a boiling water pot, cool them, take them out, control the water, add refined salt, monosodium glutamate, cooking wine and shredded onion and ginger, stir them evenly, and marinate them until they taste good;
2. Knock the eggs into the bowl, add a little salt to break up, add flour, add water and mix well to make a paste;
3. Wash bamboo shoots and Tricholoma matsutake and cut them into dices;
4. Dice the onion;
5. Add water into the starch bowl to make wet starch;
6. Add oil to the wok and heat it to 50% heat. Dip lentils in egg paste evenly, fry them in oil pan until golden brown, take them out and put them in a plate.
7. Heat sesame oil in a wok, stir-fry diced onion, diced bamboo shoots and diced pine mushrooms, add cooking wine, soy sauce, sugar and water to boil, cook vinegar, thicken water starch, sprinkle with monosodium glutamate and pour it on the beans.