New vegetarian recipe and refreshing four treasures
Main ingredients: Shiitake mushrooms, fresh mushrooms, bamboo shoots, bamboo fungus
Accessory ingredients: cherry tomatoes
Seasoning: salt, cooking wine, Tiantianxian, soy sauce, sugar, sesame oil, Magic Kitchen broth, olive oil
Method:
1. Add olive oil to the pot and pour Pour in the mushrooms, add water, Magic Chef broth, salt, then pour in the bamboo shoot slices and cook for a while;
2. Pour in the mushrooms, add water, soy sauce, sugar, Tiantianxian, cover and simmer; < /p>
3. Add bamboo fungus and tomatoes, thicken with water starch, drizzle with sesame oil and serve.
Tomato with three ears
Main ingredients:
Cloud fungus, snow fungus, yellow fungus, tomato, amaranth.
Method:
1. Soak the cloud fungus, snow fungus and yellow fungus first, cut off the hard ears and feet and wash them, cut the corners of tomatoes, remove the roots of amaranth and wash them.
2. Boil the yellow fungus with water until soft, and also boil the cloud fungus and snow fungus lightly with water.
3. Saute the tomatoes with a little oil until fragrant, then add cloud fungus, snow fungus, and yellow fungus and cook for a while, then add amaranth and cook for a while, season to taste and serve.
Homemade salad (it tastes very good!)
Apples and celery are two things that cannot be connected at any time, but unexpectedly, they taste so good when mixed together. It was a steal.
Ingredients: Apple, celery segments (preferably celery), cashews, fresh cream, salad dressing, lettuce, half a lemon, appropriate amount of salt.
Method:
1. Peel and core the apples and cut them into 1.5 cm pieces. Remove the tendons from the celery and cut them into the same pieces.
2. Fry cashews in oil, drain and smash.
3. Beat the salad dressing: beat the fresh cream in the same direction as beating eggs, add salad dressing, salt in sequence, squeeze in lemon juice, and beat evenly.
4. Wash the lettuce and spread it on the bottom of the plate. Mix the apples and celery with salad dressing and put it on the plate. Sprinkle chopped cashew nuts on top and serve.
Green tea mixed with tofu
Method: Wash a piece of tofu, put an egg into a bowl, add a little salt and mix well. Heat a small amount of cooking oil in the pot, add tofu and mash it with a spoon, stir-fry until the water dries up, add green tea, eggs, salt, MSG, stir and drizzle with sesame oil, add chopped green onion and stir-fry until cooked Can be cooked out of the pot to dine. This dish is fresh and delicious, light and nourishing to the stomach.
Several nutritional and beauty porridge recipes
1. Banana porridge
Ingredients: three bananas, a little rock sugar, an appropriate amount of glutinous rice, and refined water.
< p>Method: Wash the glutinous rice clean, add water to the pot and bring to a boil, add bananas peeled and cut into small cubes, rock sugar and cook into porridge.2. Tofu skin porridge
Ingredients: tofu skin, japonica rice, a little rock sugar.
Method: soak and wash the japonica rice first, then put it into a boiling pot Bring to a boil over low heat, then cut the tofu skin into small pieces. When the rice is cooked, add it to the porridge together with rock sugar, stir, cook briefly and carve.
3. Cucumber porridge
Ingredients: rice, fresh cucumber, a little refined salt and ginger
Method: Add about ml of water to the boiler, put it on the fire, and add the rice Bring the ginger to a boil over high heat, then simmer over low heat until the rice is rotten, add cucumber slices, then simmer until the soup is thick and add refined salt to taste.
4. Longan meat porridge
Ingredients: a little longan meat, japonica rice.
Method: add appropriate amount of water to the longan meat and japonica rice, first boil over high heat, Then transfer to a simmer and turn into porridge.
Home-style delicious seaweed tofu rolls
Method:
1) Drain the tofu (put the tofu on a plate with a bowl of water on top, 20 - about 30 minutes).
2) Cut into thick rectangular slices.
3) Cut seaweed (the kind of seaweed used for sushi, which should be available in major supermarkets) into long strips with scissors. The width of this long strip should be a little shorter than the long side of the rectangular tofu slices. Yes, the length is enough to wrap the tofu slices.
4) Wrap the tofu slices with seaweed.
5) Put a little sesame oil (sesame oil) in the pot, turn on medium heat, put the tofu slices wrapped in seaweed, and fry the edges of the tofu exposed on both sides until brown.
6) Pour 1-2 spoons of chicken soup, a few drops of soy sauce, and a little sugar. The soup does not need to cover the tofu. After frying for a while, flip it over so that the other side of the tofu is also covered with the soup. Continue to fry until the soup is gone. Remove, transfer to a plate, and sprinkle with cooked sesame seeds.
Note:
1) Friends often ask about the problem that tofu is easy to fry. I think it is easier to fry old tofu first. I have not tried soft tofu. , must be easily broken.
2) Personally, I feel that if the tofu is drained and then fried, the water will not leak out and the oil will burst, making it easier to fry. Therefore, when I fry tofu now, I always drain the water first.
3) When frying, if the fire is lower, you don’t have to worry about scorching the pot. In this case, you don’t have to be fussy when turning over, you can turn over slowly and calmly, and the tofu will not be sticky. Breaks easily.
4) Finally, I used chicken soup. If it is not available, I think, just add some pork rib soup, beef soup or whatever. If there is really no soup, just add some chicken essence. The juice I mixed is just right.
Crispy Cucumber
Method: Wash the cucumber, carefully slice off the cucumber skin with a knife (the flesh can be used for soup), then cut it into 2 cm square pieces, add salt, Marinate with sugar for about 5 minutes and squeeze out the water. Seasoning: white vinegar, white sugar, monosodium glutamate, sesame oil, and red oil, mix thoroughly, stir into the melon rind, then put it in the refrigerator for about 5 minutes, take it out and serve. This dish is sweet and sour, has a crisp texture, and is slightly cold. A great dish to go with wine and rice in summer.
(Text/Xu Mingyuan)