Whitebait is suitable for people with lung deficiency, cough and fatigue. Let me introduce you.

First, the practice of silver fish eggs

Whitebait is rich in amino acids and has high nutritional value. It has the effects of tonifying kidney, strengthening yang, eliminating deficiency, promoting blood circulation, invigorating spleen and moistening lung, and is an excellent nourishing product.

material

200g whitebait, 4 eggs, a little medlar, oil, onion and ginger, cooking wine, salt and chicken essence.

working methods

1, break the eggs with a little salt, wash the whitebait and soak for a while.

2. The eggs fried with hot oil in the pot are slightly browned.

3. Stir-fry chives and ginger in hot oil, and stir-fry whitebait and medlar in cooking wine 1 min.

4. Season with salt and chicken essence, pour in scrambled eggs and stir well.

Second, the practice of jade whitebait pumpkin soup

You can also use 1 tablespoon milk or 1 milk balls for the cream in the recipe information, and the cooked taste is similar.

material

1 tbsp whitebait, 1/2 pumpkins, 1/4 onions, 1 tbsp emerald, 1 tbsp cream, 2 cups of hot water, 2 cups of cold water and 1 tbsp salt.

working methods

1. Pumpkin is seeded, peeled and cut into pieces; Wash the onion, cut it into small dices, put it in a fast pan and add cream to stir-fry until fragrant.

2. Put the materials in method 1 together with the hot water into the quick pot in method 1, cover the pot, cook with high fire until the whistle sounds, then turn off the fire for about 5 minutes.

3. After the safety valve is lowered and exhausted, open the lid, take out all the materials, pour them into a blender and mash them with 2 cups of cold boiled water, then pour them into an internal steamer, put them on the gas and boil them over low heat, then add jade and whitebait to boil them again, and add salt to taste.

Third, the practice of steaming tofu with whitebait and loofah

material

Appropriate amount of whitebait, half a loofah, chunks of tofu 1, onion, oil and a little soy sauce.

working methods

1. Cut the tofu into small pieces and spread it on a plate.

2. It is important to soak whitebait for ten minutes and drain the water evenly on the tofu. Tofu has a lot of water, and if it is steamed out too much, the taste will fade.

3. Cut the towel gourd into strips and spread it on the tofu.

4. Add a little soy sauce and oil, steam for 8 minutes on high fire, and add some onion strips to serve.

skill

The water in each material is not drained as much as possible, so the finished product has a lot of water, but it tastes good, and whitebait is especially delicious.

Fourth, the practice of whitebait hot pot

material

Ingredients: 50g of dried whitebait,

Accessories: pork chop pork belly 200g, bamboo shoots 150g, Chinese cabbage 150g, spinach 150g, vermicelli 50g, dried tremella 25g, seasoning: lard 100g, green garlic 25g, salt 15g.

working methods

1. Soak dried whitebait in cold water, remove impurities, rinse with clean water, and drain. Pork is fresh pork belly with fat 3 and thin 7, washed and shredded.

2. Rinse the water-borne mushrooms with clear water, remove the pedicels, cut them into shreds, and squeeze out the water. Soak dried vermicelli in warm water until soft, cut into pieces about 20 cm long, rinse with clear water, remove and drain, and put in a hot pot. Remove hardness from bamboo shoots, wash and shred. Select, clean and cut Chinese cabbage, and select, clean and drain spinach, and put them into clean plates respectively. Select and clean green garlic, drain and shred.

3. Put the pot on fire, add fresh soup to boil, add shredded pork to disperse, remove shredded pork after boiling, skim the floating foam in the soup, add shredded pork and shredded winter bamboo shoots to boil, add refined salt to taste, and pour into hot pot.

4. Then put the whitebait and shredded mushrooms into the hot pot. 10 Minutes before eating, put the red charcoal into the hearth of the hot pot, bring the hot pot to a boil, then add lard, monosodium glutamate, pepper and shredded green garlic, cover the hot pot, and serve it together with all the plates.