As the saying goes, "a year's plan lies in spring", and spring is the most suitable season for health preservation. Keep healthy in spring and be healthy for a whole year.
Huangdi Neijing says "eat the valley of the year", which means that seasonal food is the first choice for health preservation.
Spring is the season when everything is in full bloom, and all the plants have sprouted fresh buds. Among them, bean sprouts, garlic sprouts, leeks, lettuce, bamboo shoots, fungus and mushrooms are all rare delicacies on the spring table.
Vegetarianism in spring can not only reduce the burden on the stomach, but also remove oil.
Today, Xiao Nuan has specially arranged five kinds of vegetables suitable for spring consumption, including bean sprouts, bamboo shoots, fungus, chrysanthemums and so on. I hope the warm rice noodles will enjoy delicious food on 20 18, and it will get better and better ~
A batch of seasonal vegetables in spring
0 1 three stir-fried silver needles
02 braised bamboo shoots
03 Fish-flavored shredded pork
04 Sandao home-cooked dish tofu
05 Jin Tang Wawa Cuisine
Stir-fried silver needle
Poke me, I'm a video
[food]
Mung bean sprouts/shredded green peppers/chicken essence/starch
Onion Jiang Shui/Water/Oil/Salt
[method]
1è pinch mung bean sprouts, wash and drain, and put them on a colander for later use. Pinch off the green pepper and cut it into pieces as thick as mung bean sprouts.
2. Making bowl sauce: Take a small bowl, add salt, chicken powder, onion, Jiang Shui and a little starch to make a bowl juice.
3. Put the oil into the wok on the fire and burn it to 60-70% heat and smoke. Wrap bean sprouts and green peppers with a colander, pour 3 or 4 spoonfuls of oil on the bean sprouts and cook them instantly.
4. Leave a little base oil in the pot, add bowl juice and bean sprouts and stir fry quickly, then serve.
Stewed bamboo shoots
[food]
Bamboo shoots/sheep oil/star anise/onion, ginger and garlic
Yellow rice wine/sugar/chicken essence/soy sauce/oyster sauce/soy sauce
[method]
1 ‐ food processing: cut bamboo shoots into hob blocks, then put them in water and boil for 5 minutes.
2. Fry: fry bamboo shoots at 70% oil temperature, and take them out for later use after the surface turns yellow.
3. Stir-fry: Stir-fry pork suet in a pot with low fire, skim off the oily pork suet, then add star anise, onion, ginger, garlic, oyster sauce, soy sauce and bamboo shoots, and stir-fry evenly.
4. Seasoning: put rice wine, water, sugar and chicken essence in the pot, cover and stew for 5 minutes.
5. Finish: thicken a little, add soy sauce and stir fry a little ~
Fried shredded pork with sweet and sour sauce
[food]
Tenderloin/onion, ginger and minced garlic/winter bamboo shoots/fungus
Egg white/mung bean starch/pickled pepper/salt/sugar
Soy sauce/chicken essence/vinegar
[method]
1 ‐ food processing: pork tenderloin, winter bamboo shoots and auricularia auricula are shredded for later use, and the winter bamboo shoots and auricularia auricula are slightly boiled in a salt water pot.
2. Processing shredded pork: wash the shredded pork with water, wring out the water, then add a proper amount of water to the shredded pork for 2-3 times, knead it evenly, then add soy sauce, salt, 1/3 egg white and mung bean starch in turn, knead it evenly, and finally seal the oil and let it stand.
3. Mix bowl juice: add salt, 2 tablespoons of half sugar, 3 tablespoons of vinegar, 3 tablespoons of soy sauce, a little chicken essence and 2 tablespoons of semi-hydrated starch to the bowl and stir well.
4. Stir-fry: Stir-fry shredded pork in an oil pan until smooth, add pickled peppers, add Jiang Mo and minced garlic and stir-fry evenly.
5. Finish: put the sauce into the pot, add vinegar and chopped green onion and garlic after gelatinization, and stir well ~
Home-cooked vegetable tofu
[food]
Chrysanthemum/tofu/eggs/onion ginger
Salt/sesame oil/chicken essence, etc.
[method]
1 Processing of ingredients: add water to the pot and take out the chrysanthemum morifolium. Cut the onion, ginger and rice into sections for later use, and put the blanched chrysanthemum in cold water to cool and keep it green.
2. Treatment of tofu: Crush the tofu with a knife. If there is no tofu at home, you can use bean dregs instead. )
3. Dice the chrysanthemum: squeeze out the excess moisture of the chrysanthemum and cut it into small pieces with a knife.
4. Stir: Take a large bowl, add tofu and chrysanthemum, then knock in two eggs, salt and chicken essence, and add a little sesame oil to stir.
5 stir-fry: put oil in the pot, add onion and ginger and stir-fry, add the stirred tofu and stir-fry quickly to make it evenly heated.
6. Out of the pot: After the tofu is put into the pot, the fire will turn to a small fire, and slowly stir fry until the tofu is dehydrated until the eggs and tofu are cooked.
Jin Tang wawacai
[food]
Baby cabbage/pumpkin puree/ham/onion ginger
[method]
1 ‐ food processing: replace the baby cabbage with a knife, put it in a boiling water pot, add a proper amount of salt and oil, and take it out after the Chinese cabbage becomes soft.
2. Baking: saute shallots and ginger in oil pan, add chicken soup and cook slightly, take out shallots and ginger, and then add steamed shredded ham, ham juice, chicken powder, salt and pumpkin sauce.
3. Finish: Stir well, thicken slightly, and pour the cabbage on the pot ~