When the temperature rises, the yang rises, and the air becomes dry, people are particularly prone to get angry. At this time, they should prefer to eat some light dishes, and steamed vegetables are a good choice. Steaming is the healthiest way to cook food, which can keep the delicious taste of the food itself and keep the nutrition from getting angry. Moreover, it retains nutrition to the greatest extent and contains enough water, so it is especially delicious and delicious. It should be cooked for family members in spring.

Ingredients: Chrysanthemum morifolium, flour, peanut oil, salt, minced garlic, soy sauce, sugar, balsamic vinegar, sesame oil and Chili sauce.

1, first prepare a handful of Chrysanthemum morifolium, wash it with clear water, then cut it into small pieces, put it together and control the water;

2. Then add two spoonfuls of peanut oil and one spoonful of salt, and add a proper amount of flour after stirring;

3. Sprinkle evenly on Artemisia selengensis, then gently stir to cover the vegetables with a layer of powder. Don't sprinkle it too thick, just a thin layer. It's too strong to cook and tastes bad.

4. Then boil the water in the pot, put the steamer on it, put a mat on it, cover it and boil it. After the water is boiled, put the chrysanthemums in and steam them directly. Fire for 6 minutes, not too long;

5, when steaming vegetables, make a seasoning, minced garlic, soy sauce, sugar, balsamic vinegar, sesame oil, Chili sauce, mix well and eat with steamed vegetables.

6. Steam the pot and turn off the fire, then pick it up with chopsticks and put it in a bowl while it is hot.

This method of steaming vegetables with powder tastes fresh and refreshing, with a little softness. If you like spicy food, mix it with dipping sauce. Spicy and tender, really fresh. The same method, whether it is steaming chrysanthemum or shepherd's purse, is a new and tender taste in spring.

Ingredients: 500g of miscellaneous grains rice, 250g of purple sweet potato, 0/00g of red dates/kloc, 300g of peas, 500g of corn kernels, 50g of raisins and 250g of glutinous rice flour.

1. Prepare 500 grams of coarse cereal rice, wash it with clean water, then pour it into the rice cooker, add the same water as cooking, cover it, and press the cooking button;

2. Then prepare 250 grams of purple potato, peel and cut into pieces, put it on a plate and steam it in a steamer, take it out and pour it into a bowl to make purple potato paste, and then put it aside first;

3. Prepare100g jujube, first wash the dust on the surface, then cut it in half to remove the core inside;

4. After all the treatment, boil the water in the pot, add 1 tbsp of cooking oil, add 300g of peas and 500 corn kernels after boiling, take them out after breaking, control the moisture and put them away;

5. Then prepare a large bowl, and pour in purple sweet potato paste, red dates, corn kernels and peas;

6. At this time, our miscellaneous grains rice is also steamed, scooped out and put with them. I haven't finished adding it. I'm probably half used. Then I sprinkle 50 grams of raisins and mix well, and then add 250 grams of glutinous rice flour several times.

7. You can knead it into a ball. If it is too dry, add some water. If it is too thick, add glutinous rice flour, and you can knead it into a dough with moderate hardness.

8. Then take a small piece and circle it to form a nest. Then roll a circle of glutinous rice flour, like this;

9. Put them all into the steamer, remember to use a non-stick pan pad or brush oil in advance, leaving a gap in the middle. After putting it all in, cover it and start steaming. Steam after boiling 15 minutes.

After turning off the fire and taking it out while it is hot, our miscellaneous grains bean bag is ready, soft and sticky, not sticky at all;

Although there is no sugar, it tastes sweet and it is especially delicious to make breakfast.

Ingredients: spinach 200g, 5 eggs, warm water 150g, soy sauce, balsamic vinegar, oyster sauce, minced garlic, millet pepper, coriander, pepper powder, sesame oil, salt and sugar.

1, 200g of spinach is washed with clear water, the roots are cut off, and then the spinach is boiled. After the water is boiled, 1 tablespoon of salt and 2 drops of cooking oil are added, and then the spinach is boiled for half a minute;

2. Remove cold water immediately after discoloration, then squeeze out the water and cut it into small pieces for later use;

3. Next, prepare five eggs, add 1 teaspoon salt to the bowl, then pour 150g warm water, and stir while adding water;

4. After stirring, filter out the foam, then add spinach and stir for a few times, and mix well;

5. Prepare a glass bowl after the egg liquid is processed. Spread a layer of plastic wrap in the bowl first, or brush oil directly, all for anti-sticking and better demoulding. After laying eggs, pour in egg liquid;

6. Cover with plastic wrap, punch a few holes in it to exhaust, then put it in a steamer and steam on low heat for about 15 minutes.

7. While steaming eggs, make a sauce, soy sauce, balsamic vinegar, oyster sauce, minced garlic, millet pepper, coriander, pepper powder, sesame oil, salt and sugar, and mix well. This is the simplest and most delicious all-purpose sauce, whether it is noodles, jiaozi or cold dishes.

8. At this time, the spinach omelet in the pot is also steamed. Open the lid and touch the container. If it is found that the egg liquid is not completely solidified, continue to heat until it is solidified, and naturally air-dry and warm after taking it out;

9. Then take out the plastic wrap and tear it off. Finally, cut into small pieces and serve. Sweet and smooth egg spinach cake is ready.

Adults eat it with dipping sauce, which is very delicious.

A delicious and healthy dish is finished. Remember to eat more spinach when nourishing the liver in spring!

Ingredients: gluten 500g, salt 3g, hot water 240g, corn kernels, green beans, carrots, leeks, shrimps, salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce and pepper.

1. Make the bag first. Add 500 grams of medium gluten flour, 3 grams of salt and 240 grams of hot water to the bowl. The temperature is about 70 degrees. Stir with chopsticks to form a floccule.

2. Then knead into a smooth dough. You can knead the dough for a while to make it stiff, then cover it with plastic wrap and wake it for 20 minutes to make the dough loose and easier to operate.

3. After waking up, we take out the dough and knead it directly into strips, and then divide it into preparations the size of dumpling skins;

4. Sprinkle some dry flour, then flatten each small dose with the palm of your hand, and then roll it into a dough slightly larger than the dumpling skin with a rolling pin;

5. Brush the dough after all rolling, first take out one, brush the surface with oil, then put down one, continue to brush the oil, and continue to put the dough in groups of 8- 10. After rolling them all out, gently press the center with your hand, and finally gently roll them out in all directions with a rolling pin;

6. After rolling, put them together and steam them in a steamer for 15 minutes;

7. Take it out immediately after cooking. It will be especially easy to uncover when it is hot. Each piece is thin, transparent and soft, just like the spring rolls we usually eat. It is soft and thick when it is neither cold nor hot, and tastes the same when it is cold;

8. Then prepare a handful of corn kernels, a handful of green beans and a handful of diced carrots. After the water is boiled, pour in the boiled water. After boiling for 3 minutes, take it out and drain it for later use;

9. The other leek is also hot, so it is not easy to break when it is used next time;

10, then boil the oil, add onion and ginger until fragrant, then add the processed shrimp, stir-fry until it changes color, and then add corn kernels, beans and carrots. After stir-frying, simply adjust the taste, salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce and pepper;

1 1. Continue to stir-fry for 3 minutes, then take out the pan and make the filling. Then we take out the steamed dough and put a spoonful of fried shrimp stuffing on one dough.

12. After wrapping it, tie it with leek leaves, and our blessing bag will be ready. They are full of stuffing, crisp and refreshing to eat, very fragrant, and each one is beautiful and delicious.

Ingredients: pork 1 kg, 7 eggs, carrot 1 root, chopped green onion, one spoonful of starch.

1. Prepare 1 kg pork first. I used front leg meat, peeled and cut into pieces.

2. Another carrot, peeled and cut into large pieces.

3. First add the meat into the meat grinder, then use two pieces of ginger to remove the fishy smell, make the meat stuffing together, and then pour it out first.

4, twist the carrot again, 5 seconds is enough, it tastes better with a little grainy, and then pour it out and put it aside.

5. At this time, we simply adjust the flavor of meat stuffing, salt, oyster sauce, soy sauce and an egg, and then stir in one direction.

6. Just stir until you feel resistance. At this time, add diced carrots and a handful of chopped green onion.

Keep stirring well and our meat stuffing will be ready.

7. Make the egg skin first, add a spoonful of starch to the bowl, and then add a little water to stir and melt.

8. Then prepare 6 eggs and put them in a bowl, then pour in starch water and mix well.

9. Preheat the non-stick pan and brush the oil, scoop in a tablespoon of egg liquid, gently turn the pan so that the egg liquid spreads all over the bottom of the pan, and then turn on a small fire.

10, after surface solidification, turn over and bake for 5 seconds. Our egg skins are all ready, they are all complete and beautiful, and none of them are broken.

1 1. Then take an egg skin, put a tablespoon of meat in the middle, spread it out first, leave a gap on the side, don't cover it completely, and then brush a layer of egg liquid on the gap.

12, and then roll it up from one end. Brush the finish liquid, it will be better to stick together. You can steam it when it's all done. Remember to put a non-stick pan pad on the steamer, or brush some oil to prevent the pan from sticking. When placing, leave a gap between each one and don't put them all together.

13. Then, the water is boiled and steamed. It can be cooked in 12 minutes after fire. Take it out to dry for a while. After it's not hot, you can cut into pieces.

You see, it won't spread at all, layer by layer, it's very beautiful, and our pork omelet is ready. When used in stews and soups or eaten directly, it is very fragrant.

Ingredients: 500g pork, 200g glutinous rice, lotus root 1 knot, half carrot, egg 1 piece, onion, ginger, garlic, 20 peppers, soy sauce, salt, chicken essence and sugar.

1, soak glutinous rice first, wash 200 grams of glutinous rice with clear water, and then soak it overnight for later use.

2. Next, prepare Chili water. Add 20 peppers and cook for 10 minute to fully stimulate the fragrance.

3, pig front leg meat 1 kg first clean, and then soak for 30 minutes to soak the blood inside.

4. Peel it after soaking, and then change the knife into pieces.

After cutting, put it into a meat grinder and beat it into meat stuffing. Put it aside after serving.

5. Then prepare 400 grams of lotus root, peel it first, and then cut it into pieces.

6, another half carrot, 150 grams is enough, peeled and cut into pieces.

7. After all the pieces are cut, add the meat grinder to make small particles. Be sure not to break them too much. With a little grainy taste, it will be more crisp.

8. Chop onion, ginger and garlic, chop onion, chop onion, chop ginger and chop garlic.

9. Prepare a large bowl, first pour in the meat, then pour in the soaked pepper water several times, and stir in one direction until you feel resistance.

10, add carrot, lotus root, onion, ginger and garlic, then start seasoning, salt, sugar, soy sauce, chicken essence, and finally add 1 egg, stir well and the filling is ready.

1 1. First, pour the soaked glutinous rice out of the water, then start to rub the meatballs, put some oil on your hands to prevent sticking, and then take a ball of meat and knead it round.

12 and then roll a circle of glutinous rice to tidy it up a little.

13. Then you can put the dumplings into the steamer one by one, then boil the water and steam for 40 minutes.

14. There is still some meat left to cook. Boil water in a pot, squeeze the meatballs out of the tiger's mouth, and then spoon them into the pot. Don't boil the water in the pot, adjust the pot to warm, so that the boiled meatballs won't come loose.

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16. At this time, the dumplings in the pot are cooked. Cover the pot, turn off the fire and take it out. Sprinkle with chopped green onion and you can start.

The delicious dumplings are ready, and the soft glutinous Q pills are fresh and tender. Add lotus root and carrot, and it won't feel greasy. If you can't finish eating, you can put it in the refrigerator and steam it directly next time you eat it.