here are the recipes:
1. green crispy square raw materials: 12 grams of wax gourd and 5 grams of broccoli
How to make it
1. Peel the wax gourd, cut it into long squares, remove the pulp, and wash it
2. Cut the broccoli into pieces with a knife, remove the roots, and wash it.
4. Pour oil into the pan. When the oil temperature is about 5% hot, add wax gourd and fry until golden brown, take it out, air-cool, cut it into 12 pieces 4 cm square.
5. Put it in a big bowl, add clear soup, fresh vegetables, salt, delicious flavor juice and 12 pieces of wax gourd, and steam it in a boiling water cage (soft waxy).
6. Take out the pot, add water, salt, sugar and a little oil. When the water boils, put the broccoli in, and pour it out when the broccoli is green.
7. Take out the pot, add a little water in the pot, then season, pour the broccoli, thicken it, and take it out for later use.
8. Take out the steamed wax gourd with its skin facing.
second, eggplant pot with different flavors
Ingredients: eggplant 3g, vegetarian chicken 75g
Accessories: a little shredded green pepper, and a little Sichuan watercress hot sauce
Method of making:
First, wash the eggplant and cut it into 2-inch sections
Second, shred the vegetarian half vegetarian chicken
Third, wash and shred the green pepper. Finally, add the drained eggplant, stir-fry and sprinkle with a little pepper oil. Finally, put a little shredded green pepper on the surface to decorate it.
VII. Stewed Tofu with Luffa
Ingredients: 4g of tofu, 12g of Luffa, 5g of Pleurotus geesteranus and a little Lycium barbarum
How to make it
(1) Cut the tofu into 1.3cm square pieces, put them in a pot, and blanch them thoroughly with salt. Don't boil in boiling water, just keep the temperature.
(2) Wash the skin of the loofah and cut it into semi-circular pieces, and wash and cut the Pleurotus ostreatus.
(3) Wash, peel and cut ginger into powder for later use.
(4) Heat the oil in the pan to 6% heat, put the loofah and Pleurotus geesteranus in the oil for about 15 seconds, and then drain the oil. Stir-fry Jiang Mo for fragrance, add water, add tofu and refined salt, burn the tofu thoroughly with low fire, thicken the soup until it is slightly dry, and then add vegetarian food (instead of monosodium glutamate), gently collect the juice, pour a little sesame oil, sprinkle with Lycium barbarum, and gently put it into a bowl.
1. stir-fried wax gourd with edamame seeds
raw materials: 1g of wax gourd, 1g of edamame, 6g of straw mushroom, 5g of carrot and 8g of Jiang Mo
production method:
(1) cut the wax gourd into small cubes for later use.
(2) carrot cubes for use.
(3) Wash and cook straw mushroom and cut it into two pieces for later use.
(4) Blanch the edamame first. After the water boils, put about 5g of baking soda into the edamame, blanch it for 15s, and then take it out of the pot. Rinse the water for later use.
(5) Put a little oil in the pan, stir-fry Jiang Mo, stir-fry white gourd, add a little water and stir-fry for a while, add carrot and stir-fry until the white gourd is translucent, add straw mushroom and edamame, stir-fry for several times, add a little salt and Suyixian (instead of monosodium glutamate) to taste, and hook a little thin.