How to eat: breakfast | Chinese food | dinner | snacks
Classification of recipes: home cooking?
Category label: home cooking? Bean jelly?
Ingredients: 600g of bean jelly.
Accessories: pork (fat and thin) 100g, dried incense 30g.
Seasoning: salad oil 15g douban hot sauce 20g soy sauce 15g salt 5g sugar 10g cooking wine 10g mustard tuber 25g onion 20g garlic 30g Chili oil 40g each.
1. Put oil in a wok, add pork belly (chopped), stir-fry for about 3 minutes, and serve; Cut the dried incense into shreds for later use; Onions, garlic and mustard tuber are all chopped.
2. Cut the bean jelly into wide shreds, pour in the fried pork belly minced meat and mixed seasonings (salad oil, douban hot sauce, soy sauce, white sugar, pickled mustard tuber, onion, garlic and Chili oil), and mix well before eating.
3. You can also put bean jelly in the soup to make soup, which is very delicious.
Recipe taste: salty production process: stir-fry?
How to eat: breakfast | Chinese food | dinner | snacks
Classification of recipes: home cooking? Category label: home cooking? Bean jelly?
Ingredients: 200g of bean jelly.
Seasoning: pepper (dried red tip) 5g garlic (white skin) 10g ginger 5g onion 10g bean paste 15g salt 4g monosodium glutamate 2g each.
1. Heat the oil pan, add pepper, garlic cloves, shredded ginger and bean paste and stir fry;
2. Add bean jelly, broth and chives;
3. Pick up the pot and put it on the plate. ?
Recipe taste: home-cooked taste making process: mixing?
How to eat: breakfast | Chinese food | dinner
Menu classification: private cuisine? Spleen strengthening and appetizing conditioning? Dyspepsia? Heatstroke prevention and conditioning? Malnutrition conditioning?
Ingredients: 400g of bean jelly.
Seasoning: soy sauce 4g vinegar 5g sesame sauce 10g garlic 5g Chili oil 5g monosodium glutamate 3g white sugar 5g coriander 5g pickled radish 5g each.
1. Cut the bean jelly into strips, soak it in cold boiled water, take it out and put it on a plate;
2. Peel garlic, wash it, cut it into pieces, and then chop it into mud;
3. Wash coriander and cut into pieces;
4. Rinse the pickled radish with clear water for several times to make it salty, and then shred it;
5. Mix soy sauce, vinegar, sesame paste, garlic paste, Chili oil, monosodium glutamate, sugar, coriander powder and pickled radish in a bowl and dip in bean jelly. ? Recipe taste: sweetness production process: other?
How to eat: Chinese food | dinner | snacks
Classification of recipes: school-age children's recipes? Preschool children's recipes? Healthy eating in summer? Heatstroke prevention recipe?
Category label: children? Heatstroke prevention? Bean jelly? Age? Raw food? Recipes? Summer? Fresh milk? Preschool children?
Ingredients: 300g milk, 200g watermelon.
Seasoning: agar 65438+ rock sugar 0.5g, 25g each.
1. Boil rock sugar and agar, and pass through reeds;
2. Add fresh milk, boil, add rock sugar and put it in the refrigerator to make jelly for later use;
3. Cut the watermelon into small grains;
4. Cut the bean jelly into small pieces before eating, and then add the watermelon grains.
Recipe taste: mustard flavor production process: mixing?
How to eat: breakfast | Chinese food | dinner | snacks
Menu classification: private cuisine? Malnutrition conditioning? Spleen strengthening and appetizing conditioning? Weight loss and slimming conditioning? Clearing heat and detoxifying conditioning?
Classification label: conditioning? Lose weight? Spleen? Appetizing? Bean jelly? Clearing heat and detoxifying? Slimming? Private? Rabbit meat? Malnutrition?
Ingredients: 300g rabbit meat, 400g bean jelly.
Accessories: cucumber 100g
Seasoning: soybean oil 20g mustard 20g sesame oil 5g soy sauce 5g vinegar 2g monosodium glutamate 2g salt 3g onion 5g ginger 5g sugar 5g each.
1. Wash and cook rabbit meat and cut it into filaments; Wash cucumber, remove seeds, cut into filaments, add a little salt, mix well, marinate slightly, and squeeze out water; Cut bean jelly into shredded leek leaves and blanch in a boiling water pot; Put mustard powder into a bowl, add boiling water to make it paste, cover it and simmer for about 30 minutes to produce a pungent smell.
2. Put the pickled shredded cucumber into a pot, add bean jelly, shredded rabbit meat, cooked oil, soy sauce, rice vinegar, refined salt, monosodium glutamate, white sugar, sesame oil, chopped green onion, Jiang Mo and mustard sauce, and mix well to serve.
Recipe taste: spicy and spicy production process: mixed?
How to eat: breakfast | Chinese food | dinner | snacks
Menu classification: fast food/staple food?
Classified label: fast food? Bean jelly? theme
Ingredients: 500g of tartary buckwheat flour.
Seasoning: onion 15g ginger 6g salt 5g monosodium glutamate 3g soy sauce 6g vinegar 10g pepper powder 2g pepper 2g persimmon pepper 2g peanut oil 25g each.
1. Wash onion and ginger into powder respectively, and cut pepper into powder for later use; Pour a proper amount of water into the pot, add buckwheat noodles and cook until paste, then pour them into a large plate to cool. After the buckwheat jelly is coagulated, cut it into small slices for later use.
2. Pour a little soy sauce and rice vinegar into a small bowl and add some water to make sour water.
3. Heat peanut oil in the wok, add a little pepper powder, Jiang Mo and chopped green onion, then add the prepared sour water to boil, add sliced buckwheat bean jelly, sprinkle with salt, monosodium glutamate and pepper, and serve.