Beet leaf miso soup
Raw materials:
Beet leaves 300g, beef 100g, rice washing water 6 cups, soy sauce 3 tablespoons, Chili sauce 1 tablespoon, green onion 1 tablespoon, garlic paste 1 tablespoon, and a little refined salt.
Operation method:
1, beet leaves should be peeled and cut into 5 cm long sections.
2. Slice the beef and slice the green onion obliquely.
3. Stir-fry beef first, then stir-fry sauce and Chili sauce.
4. Pour the rice washing water, bring to a boil, add beet leaves, onions and garlic, and add salt to taste.
Sweet potato soup
Ingredients: 3 beets, 3 potatoes, cucumber 1 root, Russian cooked sausage, 2 cooked eggs, a little vanilla, sour cream, white vinegar and salt.
Exercise:
Remove the beet leaves, leaving only the beet head. Wash, blanch in boiling water until soft, remove, peel and scrape into filaments.
Peel the potatoes, cook them until soft, pick them up and cut them into small pieces. Boiled eggs, raw cucumbers and cooked sausages are all cut into small pieces for later use.
Boil a pot of boiling water and let it cool. You can add an appropriate amount of ice to let the boiling water cool quickly. Put shredded beet, small potatoes, eggs, cucumbers and cooked sausages together in cold water.
Add salt and white vinegar and mix well. Chop the meat, grab a handful and put it in the soup.
Put it on the plate. According to personal preference, add proper amount of sour cream to the soup and mix well to serve.
Sweet vegetable juice
① Materials: red beetroot 1 root, carrot 1 root, celery 1 root, 2 pineapples, 2 kiwis and lemon 1 piece.
② Materials: 2 cups of distilled water, garlic 1 petal, fenugreek powder 1 2 tsp, fennel powder12 tsp, flaxseed 2 tsp, black sesame1tsp, bee pollen 2 tsp, sea water12 tsp.
③ Peel and dice beetroot and kiwifruit, dice carrot and celery, and squeeze lemon juice for later use. Pour distilled water into a vegetable and fruit machine with more than three horsepower, then add all the raw materials and stir together to make juice.
Moscow red vegetable soup
Peel and slice the beet, put it in a pot and soak it in water for 20 minutes, then cook it into juice and dry it. Wash water chestnut, cut it, soak it in the root juice of red cabbage, and leave it overnight for coloring. Heat the wok with oil, pour in water chestnut and stir fry. Peel red and yellow tomatoes, dip them in cinnamon sauce, put them evenly on horseshoes and decorate them with lemon leaves.
Sweet-scented osmanthus beet root round Qifeng cake
Main ingredients:
Egg yolk 4 sweet-scented osmanthus 4g (for egg yolk)
A bag (30g) of beet root milk contains 45g of low flour.
5 40 grams of sugar (protein)
50 ml of corn oil and 50 ml of water.
Production steps:
1 Pour beetroot powder into a bowl. Rinse with warm boiled water until cool. Separate four yolks from the eggs and put them in a bowl. Break up and stir well, add 40 grams of osmanthus and stir well. Add corn oil several times, and continue to add after stirring evenly each time.
2 Pour the cleaned beet root paste into the egg yolk liquid and stir well. Sift in the low flour and mix well. Add sugar to the egg white in batches and beat until it becomes hard and frothy. Take 1/3 beaten egg whites and mix them evenly in the egg yolk mixture.
3 Add the egg yolk mixture to the remaining 2/3 protein and stir quickly and evenly.
4 pour in the batter, shake it a few times and shake out the bubbles. Bake in a preheated oven. After entering the furnace 15 minutes, it starts to rise out of the mold, for fear that the heating pipe that is about to rise above will be covered by a piece of tin foil. Immediately after being taken out of the furnace, it is inverted and cooled by bottle method.
Beet cake size: 650g fruit strips ×3 strips.
Main ingredients:
High gluten flour 400g almond flour100g
30 grams of beet powder and 500 grams of sugar powder.
5 grams of baking powder and 500 grams of whole eggs.
500 grams of cream 50 grams of milk
Salt 5g beet beans100g
Production steps:
1 Eggs are broken into bowls; Cream softens at room temperature for later use.
2 Mix the high-gluten flour, almond powder, beet powder, sugar powder and baking powder together and sieve for later use.
3 Put the sieved powder, salt, milk and softened cream into a mixing basin and stir slowly with an eggbeater until the cream is completely absorbed. When the dough becomes whiter and fluffy, divide it into three parts? Add the whole egg liquid in four times and continue to stir slowly. Stir each time until the egg liquid is completely absorbed before adding the egg liquid.
4 When the egg liquid is completely absorbed, continue to stir slowly until the dough is wet and smooth, add beet beans and stir evenly to complete the cake dough.
5. Put the dough into a baking mold until it is about 7 minutes full, put it into a preheated oven, bake at 180℃ for about 25 minutes, and take it out for demoulding.
Beet root soup
Main ingredients:
Beetroot root 200g celery10g
20g onion, potato 100g.
Olive oil 1 tablespoon chicken powder 1/4 teaspoon.
400㏄. Chicken soup
Production steps:
1 peeled beetroot and cut into small pieces; Remove crude fiber from celery and cut into small pieces; Peel potatoes and cut them into small pieces; Peel the onion and cut it into small pieces for use.
2 Heat a wok, pour in a proper amount of olive oil, and add beetroot, onion and celery by the method of 1 and stir-fry until fragrant.
3. Practice 2 Add potato pieces and chicken soup, cook on low heat for about 15 minutes, and then let it cool.
4 then stir evenly with a blender and add chicken powder to taste.
Beet root bread size: 6 pieces
Main ingredients:
High gluten flour 62 1 g rye flour 222g
Beet root powder 44g wheat protein 44g.
Instant yeast 9g salt18g
2 grams of improver and 266 grams of fermented seed dough.
Water 62 1 g stuffing:120g
Decoration:120g
Production steps:
1 Pour a proper amount of water in the material into the container, add the modifier and stir evenly.
2. Put all the materials together in a mixing tank, add the fermented seed dough that has been torn into small pieces, stir slowly until there is no dry powder, and then stir at a medium speed until the dough is Zhang Kaicheng-like transparent film.
3 take out the practice 2. The dough is round, and the center temperature of the dough measured by thermometer needs to be at 26? At 27℃, put it into a steel basin, seal it with plastic wrap, and let it stand for about 40 minutes to continue fermentation.
4 Divide practice 3 into small doughs of about 300g each, round them separately, seal them with plastic wrap, let them stand and relax about 10? 15 minutes.
5. Roll out the relaxation method 4 with a rolling pin. Sprinkle pumpkin seeds, roll them into olive shape, put them in a baking tray, move them into a fermentation box, and ferment at 38℃ and 85% humidity for about 45 minutes until the volume doubles.
6. Take-out method 5: Dip the noodles evenly with flour and rice and miscellaneous grains, then obliquely draw two knife marks on the surface with a cutting knife, move into a preheated oven, and bake at 265,438+00℃ and 65,438+090℃ for about 25 minutes.
Italian beet sauce
Main ingredients:
Chicken soup 750ml soy sauce 1 tablespoon.
240 grams of pumpkin and 240 grams of beet.
Onion 1 garlic 4
Thyme 1 teaspoon rosemary 1 teaspoon
Nine-story tower 1 tablespoon cornmeal 2 teaspoons
Salt 1/3 teaspoons
Production steps:
1 Dice pumpkin, beet and onion, chop garlic, and mix corn flour with water.
2. Cook all the ingredients (except corn flour) in a hot pot for about 60 minutes. When the vegetables are ripe and soft, pour all the ingredients into a blender to make powder, and then pour them into a pot to boil. Finally, add corn flour water to the sauce and thicken it.
Beet root orange salad
Main ingredients:
450g beetroot, 2 big oranges.
Chopped orange peel
Accessories:
2 teaspoons celery seeds in salad dressing.
3 tablespoons white wine vinegar and 2 teaspoons white sugar.
2 tablespoons sunflower oil or peanut oil, a little freshly ground black pepper.
A little salt
Production steps:
1 Make salad dressing first: gently mash celery seeds with the end of mortar and pestle or rolling pin, and put them into a small boiling pot. Add wine vinegar, sugar and 150ml water, and cook for 8 8- 10/0min until there are only about two spoonfuls left in the soup. Strain into a bowl and set aside to cool.
Peel and debone oranges with a sharp knife, cut into round slices, put the dripping juice in a bowl and add it to the salad dressing.
Peel the beetroot, cut it into thin slices, cut a little diced and put it in the center of the plate. Beet root slices and orange slices are alternately arranged on the plate.
4 Inject sunflower oil or peanut oil into the vinegar sauce and season with salt and black pepper. Mix well with a fork and pour on the salad. Slice the orange peel into filaments and decorate it on the salad.
Russian beet root potato salad
Main ingredients:
4 small potatoes (400g) and 2-3 small carrots (200g).
Two medium-sized beetroot (400g) and three pickles pickled with dill (300g).
Accessories:
2 tablespoons salt and Italian black vinegar.
50 ml vegetable oil and 3 shallots.
Production steps:
1 Cook potatoes, carrots and beetroot until soft. Cook beetroot separately in another pot, then drain potatoes, carrots and beetroot, cool, peel and cut into pieces. Then put it in a big bowl. Dice dill pickles in the same bowl, pour in Italian black vinegar and vegetable oil, and stir well.
Add chopped onion and salt to taste. Beetroot roots will turn other vegetables red. If you don't want to dye other vegetables, first put the beetroot aside, pour the salad sauce, and then carefully add the beetroot to other vegetables.
Stewed kidney bean with Swiss beet
Main ingredients:
Swiss chard 1 a handful (about 225g) of carrots 1.
Oregano 1 teaspoon bay leaf 1 tablet.
480ml of low-sodium zero-fat chicken soup and 2 cans of white kidney beans (about 550g each).
60 grams of Parmesan cheese.
Accessories:
2 tbsp olive oil and 1 tbsp onion.
2 cloves of garlic salt 1/2 teaspoons.
Production steps:
1 Cut off the thick stems of sugar beet and chop up the tender stems and leaves.
2 add oil to the pot and heat it over medium heat. Add onions, carrots, Oregon and bay leaves and stir-fry for 8 minutes until the onions and carrots are soft. Add minced garlic and stir-fry for 30 seconds.
Add beet and chicken soup and cook for 2 minutes, stirring occasionally until beet leaves shrink. Stir in white kidney beans, cover the pot and simmer 10 minutes. Remove the lid and cook for another 5 minutes until the beets are soft. Season with salt and pepper, remove bay leaves and discard them, sprinkle with cheese.
Black pepper 1/8 teaspoons
Swiss beet, also known as water chestnut, water chestnut, flame cabbage and red cabbage, is a green leafy vegetable rich in vitamins, minerals and phytochemicals, which helps to reduce the risk of heart disease, eye diseases and some cancers, while soluble fiber in beans can lower cholesterol and protect the heart.
Beet, green beans and apple salad
Main ingredients:
Canned beet chips 225g canned chopped green beans 1 can (400g).
1 big apple
Accessories:
Olive oil 1 teaspoon apple vinegar 1 tablespoon.
Production steps:
Mix all the ingredients in a medium bowl. Refrigerate before eating 1 hour, cold food.
Raspberry beet root fruit cream
Main ingredients:
2 cooked beetroot (about130g) and 55g fresh or frozen raspberry.
Cranberry juice 240ml, low-fat plain yogurt (yogurt, yogurt) 240ml.
Decorative refrigerated fresh raspberries (optional)
Production steps:
1 The beetroot, raspberry and cranberry juice are mashed in a food processor or blender.
Filter the puree and pour it into a pitcher or other container. Stir the yogurt, but leave some for later use.
Pour the puree into four cups and pour the remaining yogurt on them. Garnish with raspberries (if used) and serve.
Red beet mixed with spinach (the best blood tonic)
Ingredients: red beet spinach
Accessories: garlic paste, salt, sugar, sesame oil.
Exercise:
1 peeled beet, boiled in water15min, and shredded.
Blanch the spinach for later use.
3 Mix all the materials evenly.
Cold beet root
Ingredients: beetroot, semi-white cooked sesame, a little.
Seasoning: a little salt, sesame oil and white vinegar.
Exercise:
1. Wash beetroot, peel and shred. Boil the water, cook the beetroot, drain the water and put it in cold water for cooling.
2. Add a little salt and chicken essence to the completely cooled beetroot and mix well, then add a little white vinegar and mix well, put it in the refrigerator for 2-3 hours (or let it stand for a few hours), sprinkle with fried white sesame seeds and serve.
PS:
1, common cold salad can be directly mixed, beetroot is sweet, and standing for a long time can make it salty, so it tastes better.
2, it is best to stand in the refrigerator, so the taste is very refreshing.
Method for making Tricholoma matsutake wonton with cheese cream beet juice
Composition:
tricholoma matsutake
winter bamboo shoots
shepherd's purse
Wonton skin
Beet head
Cheese (cheese)
Fresh cream
Basil green sauce
Making:
1. Wash the beet head, peel it and cut it into appropriate pieces. Then put it into a juicer to extract beet juice.
2. Peel off the shell of the winter bamboo shoots by hand and blanch the meat in a hot pot until it is cooked. Pour out, soak in cold water for a while, and drain. Cut into small pieces for use.
3. Choose fibrous roots and yellow leaves of shepherd's purse, wash them, control the moisture, and blanch them in a hot water pot. Pour out, soak in cold water for a while, and drain. Cut into fine powder for use.
4. Thaw the chilled Tricholoma matsutake and cut it into small pieces for use.
5. Take a pot, pour a little virgin olive oil, add winter bamboo shoots and Tricholoma matsutake, stir-fry, add seasoning salt and mushroom essence, and pour out. After cooling, mix in shepherd's purse powder to make wonton stuffing.
6. It is easy to buy ready-made wonton skin in the supermarket. Take a piece of wonton skin, put a small piece of stuffing in step (5), wipe a little water around it and fold it. Fold it again, put down the remaining one-third of the skin, touch the index finger with water, and rub the remaining two ends.
7. Take out the pot, pour the beet juice in step (1) into the pot, bring to a boil, add seasoning salt and Lentinus edodes essence for seasoning, mix well, and make it a little thin.
8. Take a plate, put a stainless steel round mold in the plate, and slowly pour the beet juice in step (7) with a teaspoon to form a thin circle.
9. Take another pot, boil water in the pot, boil the water in the pot, put the wonton in it, boil it, and all the wonton will float. It will be cooked in a while. Put that two wonton into the stainless steel round mold in step (8).
10. Take another pot, put some cream and cheese in it, add some water and heat it to make cheese cream sauce.
1 1. Pour the cheese cream sauce on the wonton, and finally bake the wonton and the cheese cream sauce slightly with a musket, take out the stainless steel round mold, and pour the basil sauce on both ends of the plate.
Above ~