There is more rain in spring, which is a season with higher humidity. Many people don't know that eating meat can also cause moisture. For the sake of health, it is better to eat more vegetarian dishes!
First: Scrambled eggs with spinach and fungus
This dish is nutritious and healthy. Appetizers taste delicious. Clearing intestines and removing toxins is good for health. It can also supplement protein and iron. Suitable for children and women who need iron supplementation.
Prepare ingredients: 300g spinach, a little fungus and minced garlic.
Step 1: Prepare two or three crisp fungus in advance and soak them in warm water; Then, take a knife and cut off the mud roots of the spinach you bought one by one, which is more convenient for cleaning.
Step 2: Prepare a basin of clean water, add half a spoonful of flour and a little alkali powder and mix well, then soak the cut spinach in water for ten minutes and then wash it.
Step 3: after the water in the pot is boiled, blanch the soaked fungus for two or three minutes, and then pick it up; Then pour the washed spinach into the pot and blanch it for two minutes, mainly to remove oxalic acid from the spinach until it becomes discolored and soft.
Step 4: put it in clear water for cooling and cleaning, then pick it up and dry it.
Step 5: prepare a little garlic, pat it rotten first, and then chop it into thin pieces; Spinach should also be simply cut into everything and cut short to make it convenient for children to eat; Blanched fungus should also be cut into small pieces; Prepare a clean small bowl, beat in two earth eggs and beat them into egg liquid for later use.
Step 6: Pour some oil into the pot. When the oil is hot, pour in the egg mixture and fry it slowly over low heat. After the egg liquid is completely solidified, immediately turn off the fire, fry it into tender scrambled eggs, make it into small pieces, and take it out of the pot for later use.
Step 7: Pour the right amount of oil into the pot, stir-fry the minced garlic first, and then stir-fry the fungus and spinach for one minute. The frying process can absorb garlic flavor and remove the cold in spinach.
Step 8: stir fry completely and evenly, pour in a little corn starch water to thicken, add a little salt, add a little oyster sauce to refresh, and stir fry evenly again. Finally, pour in scrambled eggs, stir fry quickly and evenly, then turn off the heat and take out the pot.
Scrambled eggs with spinach are tender and smooth, spinach and garlic are tender and smooth, and fried fungus is healthier, which has the benefits of double iron supplementation.
Second course: garlic mixed with chrysanthemum.
(Garlic is delicious for appetizing and warming the stomach and clearing the intestines. )
Material: Saussurea involucrata 1 kg, garlic.
Step 1: Treat the bought chrysanthemums first, pinch off the rotten leaves and old terrier, pick up the devices one by one, and pick out the weeds by the way. Next, prepare a basin of clean water, add half a tablespoon of alkaline powder, and then soak the treated chrysanthemum in water for about ten minutes before cleaning.
Step 2: Prepare two giant garlic, peel them first, then chop them with the back of a knife, and then chop them into small pieces. Prepare a clean small bowl, pour in half a spoonful of raw flour, and then pour in half a bowl of water and mix well.
Step 3: Boil some boiling water in the pot, pour in a little oil, then pour in tarragon, blanch tarragon until it changes color, and pick it up when it is 80% ripe.
Step 4: Pour proper amount of cooking oil into the pot. First, add garlic, turn it directly with chopsticks, stir-fry until fragrant, then pour in the prepared fresh powder water, add a little salt and oyster sauce to taste, and continue to cook slowly over medium heat while stirring.
Step 5: Boil until the soup thickens, then pour in the wormwood, continue to fully stir with chopsticks, and try to wrap each wormwood in the soup.
The third way: fried chrysanthemum with fungus.
(appetizing, refreshing, relieving boredom, delicious, clearing the intestines and detoxifying, suitable for people who eat more meat and are obese)
Ingredients: chrysanthemum 1 bar, 2-3 pieces of auricularia auricula, garlic.
Step 1: soak the prepared fungus in warm water one or two hours in advance, and then clean it. Then, deal with the bought Chrysanthemum morifolium, remove the old leaves of old terrier and weeds, prepare a basin of clear water, add a little alkali powder and mix well, then soak the Chrysanthemum morifolium in water for ten minutes, and then clean it.
Step 2: Prepare a clean pot, pour some water into it and bring it to a boil. First throw the soaked fungus into the water and blanch it for two minutes, so that it can be fished out. Then throw the washed chrysanthemums into the pot and blanch them until they become soft and discolored.
Step 3: prepare one or two garlic peeled in advance, simply cut into thin slices, or pat them rotten; Then, the blanched auricularia auricula is folded and cut into thin strips; Then cut the blanched chrysanthemum into 5 cm segments, which is more convenient for the elderly and children to eat.
Step 4: Add the right amount of oil to the pot, first fry garlic, then fry auricularia for about one minute, then add Artemisia selengensis and fry for half a minute. After stir-frying, add a proper amount of salt and a little oyster sauce to make it tender (if you like something light, you can also not add oyster sauce), then turn off the fire and take it out. Our next healthy appetizer meal is ready!
Number four: Baked peas with diced potatoes.
This dish is attractive in color, nutritious and delicious, which is good for children's stomach and brain.
Prepare ingredients: potatoes, peas, vegetarian corn sausage, ginger, garlic and chives.
Step 1: Peel the prepared pea pods, take out peas and potatoes, and then clean them separately. Next, prepare a little ginger, garlic, shallots and half root corn sausage, beat the ginger and garlic evenly, and cut the shallots into chopped green onions; Slice the corn sausage, and then cut it into diced peas; The washed potatoes are also cut into thin strips, and then diced into peas for later use.
Step 2: Wash the diced potatoes with clear water, wash off the starch on the surface, and then pick them up. Next, prepare a small bowl, add half a spoonful of corn starch and 4 spoonfuls of water, and stir well to make a light corn starch water.
Step 3: Pour an appropriate amount of oil into the pot, add minced garlic, diced potatoes and peas, stir-fry until the peas change color, then pour a bowl of clear water, add Jiang Mo and corn clove sausage, and simmer for 10 minute.
Step 4: stew until the potatoes and peas are cooked, then open the lid, pour in fresh flour and water to thicken, then add a proper amount of salt and a little oyster sauce, add chopped green onion, stir-fry over high heat until the juice is thick, and turn off the heat and take out the pot.
This potato and pea diced vegetable is colorful and attractive, nutritious and healthy, and delicious and appetizing.
Fifth: Braised cabbage with vermicelli.
(Super simple and affordable food, good nutrition, calcium and iron, adults and children love to eat! )
Prepare ingredients: half a cabbage, dried fungus, vermicelli and carrots.
Step 1: Prepare a little dried fungus and a little vermicelli in advance, and soak them in clear water respectively. Auricularia auricula needs to soak for about two hours, and vermicelli needs to soak for half an hour. Next, clean the bought cabbage and cut it in half. It only takes half to cook a big dish. Of course, if there are many people at home, do more.
Step 2: simply cut the cabbage into thin strips; After washing the soaked fungus, cut it into thin strips; Prepare a little carrot, peel it first, and then cut it into carrot strips, which will enhance the color of this dish; Wash the soaked vermicelli and cut it into several sections; I also prepared a little leek and ginger. Cut shallots into thin shallots, and cut ginger into shredded ginger for later use.
Step 3: Pour an appropriate amount of oil into the pot, stir-fry the scallion, carrot sticks, fungus sticks and ginger together, and stir-fry until the cabbage becomes slightly discolored and soft, then add half a bowl of water, spread the vermicelli on it, cover the pot, and stew for 3 minutes on medium heat.
Step 4: after opening the lid, add a proper amount of salt, a little oyster sauce, add onion segments, then pour a little light corn starch water to thicken, stir-fry evenly to collect concentrated juice, turn off the heat and take out the pot. You can also add some pepper and soy sauce.
Cabbage is attractive in color, rich and delicious, appetizing and healthy to eat!