1. Scrambled eggs with leeks
Ingredients: 200g leek, 200g egg, 3g salt and 20g vegetable oil.
Cooking method:
(1) Wash leek selectively, control the moisture, and cut into 3cm long segments; Beat the eggs into a bowl and mix well for use;
(2) Heat the wok, put the oil and heat it to 50% to 60%, pour in the egg white, and pour it out when frying into small pieces;
Stir-fry the spoon like vegetable oil, add leek, stir-fry at high speed, add salt, pour in the egg when it is almost cooked, turn it over twice, and serve.
Dietary nutrition: leek is sweet, warm and non-toxic, and has the effects of warming liver and kidney, strengthening yang and fixing essence. Eggs have the functions of nourishing the heart, calming the nerves, nourishing blood, nourishing yin and moistening dryness.
2. Fried rice noodles with spinach
Ingredients: spinach 250g, vermicelli100g, rice wine10g, ginger 5g, onion 5g, salt 3g, monosodium glutamate 2g and sesame oil 35g.
Cooking method:
① Wash spinach, wash vermicelli, blanch in boiling water, remove and drain; Removing the roots from the scallion, washing and cutting into chopped green onion, washing the ginger, peeling and cutting into powder;
(2) Put sesame oil on the fire, heat it, cook 50 ml of Shaoxing wine and vegetarian soup with chopped green onion and Jiang Mo, put spinach and vermicelli into the pot, add refined salt and monosodium glutamate, stir well and cook.
Dietary nutrition: Spinach contains a lot of beta carotene and iron, and it is also an excellent source of vitamin B6, folic acid, iron and potassium; The vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron and potassium, and has a good flavor.
3. Stir-fried lotus root slices with pepper oil
Ingredients: lotus root 500g, ginger 10g, salt 3g, linseed oil 20g, vinegar 10g, monosodium glutamate 3g.
Cooking method:
① Wash ginger, peel and cut into powder;
(2) Wash the fresh lotus root, peel off the black skin, cut it into thin slices, and put it in cold water for a little washing;
(3) Put a proper amount of water into the pot, boil it, pour it into the lotus root and cook it, take it out and put it into cold boiled water, then let it cool and drain;
(4) Add salt, soy sauce, vinegar and monosodium glutamate to lotus root slices, mix well, put them in a plate and put Jiang Mo on them;
⑤ Finally blanch the lotus root slices with pepper oil.
4. Peanut and red date porridge
Raw materials: 400g glutinous rice, 0/00g peanut kernel/kloc-,50g jujube.
Cooking method:
Heat the pot, add water, add peanuts to boil, then pour clean glutinous rice and appropriate amount of water, add red dates after boiling, then cook with low fire until the rice is rotten into porridge, add brown sugar and mix well, and serve.
Dietary nutrition: Glutinous rice contains vitamin B 1, vitamin B2, protein, fat, sugar, calcium, phosphorus, iron and starch. Rich in nutrition, it is a warm and strong food; Peanut is rich in nutrients such as protein and unsaturated fat, which can enhance memory. Jujube is rich in vitamins A, C, E, carotene, phosphorus and other minerals, which helps to improve human immunity.