The raw materials are mung bean 30g and japonica rice 100g.
working methods
◆ Wash mung beans and japonica rice.
◆ Put mung beans and japonica rice into the pot, add about 500g of water, and cook until the rotten rice juice is sticky. Take 1-2 times a day.
Efficacy Mung bean is a very good summer food, which can clear away heat and relieve summer heat, detoxify and relieve pain, and induce diuresis and dehumidification. Paired with japonica rice, it can be cooked into porridge, and it can also strengthen the spleen and replenish qi, nourish blood and promote fluid production. It is really a good summer product.
Lunch: It's easier to choose a few.
Fried eggs with bean curd
* Eggs and fermented bean curd (1 egg 1 piece of fermented bean curd)
* Coriander powder
* chopped green onion.
1. Mash fermented bean curd, add eggs, oil (1 eggs with half a tablespoon of oil), chopped green onion and chopped coriander, and mix well for later use.
2. Heat a wok to drain the oil, and then fry the eggs.
Note: You can freely choose fermented bean curd according to your own taste.
Braised pork
* 500g pork belly
* 2 tablespoons soy sauce
* 2 tablespoons Shao wine
* 3 tablespoons sugar
* 2 fennel.
* salt content
* Appropriate amount of onion and ginger slices.
1. Wash the pork, cut it into appropriate pieces, blanch it in a boiling water pot for 5 minutes, and wash it with clear water for later use.
2. Put the wok in medium heat, pour in 3 tablespoons of oil, add sugar and heat. When the sugar is completely melted and tiny bubbles appear on the edge, pour in the cooked pork pieces and stir-fry for 5 minutes. Stir-fry the sugar evenly on the meat slices, pour some oil into the wok, stir-fry the onion, ginger slices and aniseed slightly, add soy sauce, enough water and proper amount of salt, and boil over high fire for later use.
Note: when pork is colored, it must be fully stir-fried; Pour some oil to avoid being too greasy after cooking; Try to add water at a time. If you need to add water when stewing, be sure to add boiling water. Conditional friends can also add fennel when adding materials.
sweet and sour cabbage
* 500g cabbage
* 2 tablespoons vinegar
* 2 teaspoons of soy sauce
* salt, pepper, onion, ginger, starch, chicken powder, the right amount.
1. Wash the Chinese cabbage and slice or shred it with a blade.
2. Heat the oil in the pan, stir-fry the pepper to dark brown, take it out, stir-fry the onion and ginger, stir-fry the Chinese cabbage slices, add vinegar, soy sauce, a small amount of water, chicken powder and a proper amount of salt, thicken the Chinese cabbage slices with water starch when they become soft, and stir evenly.
Note: If you cook Chinese cabbage in this way, you'd better blanch it first (put it in boiling water and take it out before the water boils), so that the Chinese cabbage will ripen quickly and it will not be easy to fry.
Spinach meatball soup
* spinach150g
* lean pork150g
* 3 tablespoons chopped green onion
* Soy sauce 1 teaspoon
* water starch 1 tablespoon
* Jiang Mo, salt, sesame oil and chicken powder.
1, spinach is cleaned and cut into 4cm segments; Chop lean pork into mud, add a little salt and soy sauce and stir in one direction, then add water starch, chopped green onion, Jiang Mo and sesame oil and continue stirring.
2. Add the right amount of water and chicken powder to the pot. After boiling, use low fire, make the prepared pork paste into small balls, cook them thoroughly, add appropriate amount of salt to make them salty, and finally add spinach segments to serve.
Note: water starch should be thicker, or add appropriate amount of egg white; You can leave some chopped green onion and sesame oil and cook it in the soup.
Mashed potatoes with scallion oil
* 500g potatoes
* 30g chopped green onion
* 6 tablespoons vegetable oil
* Appropriate amount of chicken powder.
1. Peel the potatoes, cut them into large pieces, put them in a microwave oven and heat them with high fire for 5 minutes (you can also cook the potatoes with skins until they are peeled), then take them out and press them into a paste with a knife.
2. Put the wok in medium heat, put the oil to 70% heat, add chopped green onion and stir fry, add 4 tablespoons of water, adjust the chicken powder to salty, and add mashed potatoes and stir well.
Note: After the chopped green onion is fried, you can add soup. It is not advisable to fry for too long to avoid losing its flavor. After the mashed potatoes are put into the pot, stir fry constantly to avoid sticking to the bottom of the pot.
Sauté ed shredded pork with cucumber
* 250g cucumber
* 200g lean pork; Jiu Shao 1 tablespoon
* egg white 1
* Salt, chicken powder, starch, onion and ginger are not suitable.
1. Wash cucumber, cut off both ends, cut in half, remove pulp, cut into filaments, put in a bowl, add a little salt, marinate for about 2 minutes, and squeeze out water; Shred lean meat, put it in a bowl, add salt, chicken powder, egg white and dried starch and mix well.
2, wok fire, put oil to 60% heat, add shredded pork and oil to white, remove and drain. Heat the wok again, leave a little oil in the wok, add onion and ginger and stir-fry until it doesn't fry, add cucumber and stir-fry for a while, then add Shaoxing wine, refined salt, chicken powder and water starch, thicken, pour in shredded pork and mix well to serve.
Salted egg white and dried starch shredded pork can keep the moisture and flavor of raw materials. This method is called "sizing" in cooking jargon.
Fried tofu with eggs
* 500 grams of tofu
* 2 eggs
* A little salt, soy sauce and chopped green onion.
1, knock the eggs into a bowl, add a little salt and mix well for later use.
2. Put the wok on medium heat, add appropriate amount of oil, heat it, add shallots and stir fry, add tofu, mash it with a spatula, stir fry a few times, then pour the egg liquid into the wok, add appropriate amount of salt and soy sauce, and stir fry for a while.
Note: This dish is simple and delicious. You can mash the tofu before cooking. After adding the egg mixture, don't fry it for too long. The eggs are tender when they are just cooked.
Shredded pork with pepper
* 250 grams of pepper
* 200 grams of shredded pork.
* 30g onion ginger
* Appropriate amount of sugar, salt, pepper, starch and chicken powder.
1. Mix shredded pork with sugar, salt, starch, pepper, chicken powder and a little water; Shred pepper and chop onion and ginger.
2. Add a little water to starch, chicken powder and pepper to make juice.
2. Heat oil in the pot, add onion and ginger until fragrant, add shredded pork and stir fry, then add pepper and stir fry a few times. When it's almost cooked, add the prepared juice and stir fry a few times.
Note: This dish is simple and appetizing. When cooking, just be careful not to have too much juice and not to fry the pepper too hard.
Fried tomato strips
* 400g tender eggplant.
* 50g sweet noodle sauce
* 5 cloves of garlic
* Salt, chicken powder and water starch are appropriate.
1, peeled eggplant and cut into thick strips; Peel and slice garlic cloves.
2. Wash the wok and put it on the fire. When the oil is heated to 60%, put the tomato strips into the oil pan and fry until soft. Take out the drained oil for later use.
3. Put three tablespoons of oil in the pot. When the oil is hot, add the sweet noodle sauce and stir-fry until crispy. Stir-fry garlic slices, add a little water, add tomato strips, add chicken powder and salt to taste, and cook until eggplant tastes delicious. Eat with water starch.
Note: it is best to use fresh long eggplant to make this dish; The sweet noodle sauce must be fried until crisp and fragrant. When burning tomato strips, turn them over carefully to avoid sticking to the pot.
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