First of all, tofu
Tofu is a nutritious food, rich in high-quality protein, calcium, iron, vitamins and so on. , known as "plant meat". Chinese medicine believes that eating tofu often can tonify the middle energizer, clear away heat and moisten dryness. Recommended recipe: peasant bowl of tofu.
1. About a catty of old tofu, wash and cut into thick slices, two green peppers cut into small pieces, half a red pepper cut into small pieces, a few pieces of garlic cut into garlic slices, a piece of ginger cut into ginger slices, and a small piece of lean pork chopped into meat foam for later use.
2. Heat the wok, add a spoonful of cooking oil, add the tofu, spread it out, gently shake the wok, fry the tofu until one side is golden, turn over and fry the other side until the tofu is golden on both sides, and pour out the oil control.
3. Add a little cooking oil to the pot, stir fry with minced meat, stir fry with ginger and garlic, add a few drops of soy sauce for color, add a little oyster sauce, add a spoonful of water, add soy sauce for seasoning, bring the soup to a boil, add salt, sugar and pepper, add tofu, and simmer for 2 minutes on medium heat to let the tofu taste slowly.
3. When the time is up, add the green pepper, cover the pot and continue to stew for 2 minutes. Cut the green pepper, hook in the appropriate amount of water starch, and finally pour in a little sesame oil, then turn off the heat and put it in a large bowl.
Chinese cabbage, also known as Shanghai Green, is rich in vitamins, protein, carotene, calcium, phosphorus, iron, potassium, sodium, magnesium, chlorine and other minerals, of which the calcium content is twice that of Chinese cabbage, and regular consumption can promote bone development. Recommended recipe: Braised cabbage with mushrooms.
1. Prepare 5-6 shiitake mushrooms, wash them and cut them into strips, cut half horseshoe slices of scallion, cut a handful of garlic slices and sliced red pepper, put them into the pot together, and put a handful of big vegetables for later use.
2. Add a little vegetable oil to the boiling water. After the water is boiled, add mushrooms, blanch for about one minute, then add Shanghai green, blanch 10 second, take out and let cool.
3. Add a little cooking oil to another pot, pour in onion, garlic and red pepper until fragrant, add 3g oyster sauce, add mushrooms and Shanghai green, stir fry quickly, pour in a little water, add 2g salt, 2g chicken powder and 1 g sugar, stir fry quickly, remove seasoning, hook with thin sauce, pour in a little bright oil, and simply turn over to remove heat.
In daily life, ribs are the most eaten. They contain high-quality protein and fat, and are also rich in calcium, which can maintain the health of human bones. Chinese medicine believes that ribs also have a dietotherapy effect of nourishing yin and moistening dryness. The recommended recipe is garlic ribs.
1. Prepare a piece of sparerib, pour water with a little salt, knead it by hand for 3 minutes, wash the sparerib, pour it into a basin, add onion slices and star anise, add 3 grams of oyster sauce, add a proper amount of cooking wine to remove the fishy smell, add 1 gram of salt to remove the bottom smell, add 1 gram of pepper to remove the fishy smell, and add minced garlic and millet pepper.
2. Picking out the aniseed after the ribs are salted, adding a handful of potato starch, stirring evenly by hand, heating in a wok, pouring in cooking oil, adding the ribs when the oil temperature is 50% hot, frying on low fire for about 5 minutes, taking out the oil control, pouring in the ribs when the oil temperature is 60% hot, frying for 20 seconds, taking out the oil control and putting in a plate, and eating delicious.
Auricularia auricula, also known as black vegetables, cloud ears and so on. You can cook it alone or with other side dishes. It tastes tender and delicious, and has the reputation of "the meat of vegetarian dishes" and "the king of vegetarian dishes" among the people. Rich in protein, fat, calcium, phosphorus, iron and other vitamins and minerals, especially rich in nutrition. Recommended recipe: scrambled eggs with fungus.
1. Peel two pieces of green pepper and cut them into rhombic pieces, cut half of red pepper into triangular pieces, and cut half of onion into small pieces. Tear a handful of soaked black fungus into small pieces by hand, drain it and put it in another pot.
2. Beat 3 eggs in a small pot, add a little salt, add a few drops of balsamic vinegar to remove the fishy smell and increase the fragrance, then stir them evenly with chopsticks, cut a few pieces of garlic into garlic slices, and cut an onion into horseshoe slices for later use.
3. Heat the wok and add cooking oil. When the oil is hot, pour in the egg mixture and stir with a spoon. After the eggs are solidified, pour out and control the oil. Then add a little cooking oil, add onion and garlic until fragrant, add green pepper and onion, stir fry quickly, add light soy sauce to taste, then add soaked fungus, stir fry quickly for a few times, leave the pot and start seasoning.
4. Add the right amount of salt, chicken powder and sugar, pour in the eggs after controlling the oil, break the big eggs with a spoon, stir fry quickly for a while, and melt all the seasonings. Stir-fry for ten seconds and it will be delicious.
Carrots are common ingredients in life. They are rich in vitamins and carotene, as well as folic acid, calcium and dietary fiber. It can be fried, cold and steamed, and it tastes very good. Recommended recipe: Steamed shredded carrots.
1. Peel two carrots, cut them into even filaments, put them in the pot, add a little vegetable oil, stir them evenly with chopsticks, lock the moisture in the carrots, pour a proper amount of flour into the carrot pot, and grasp them evenly with your hands, so that each carrot filament will stick with flour as much as possible, and it will be dry and not stick to your hands.
2. Boil the water in the pot and put it on the grate. First, boil the water. After the water boils, spread a steamer cloth, add shredded carrots, cover the pot, and steam for five minutes on medium heat. It's time to open the lid, take out the carrots and pour them into the basin, shake them with chopsticks and sprinkle some salt on the plate for later use.
3. Add 1g salt, 0.5g monosodium glutamate, 5g sesame oil, 5g red oil and 10g soy sauce into the pot, stir them evenly with chopsticks, and pour the juice on shredded carrots, which is delicious, soft, tender and sweet, nutritious and delicious.
Water spinach, also known as rattan and cauliflower, is rich in crude cellulose, which can promote intestinal peristalsis and has the therapeutic effect of laxative and detoxification. The content of protein in water spinach shoots is 4 times higher than that of tomato, the content of calcium is 12 times higher than that of tomato, and it contains more carotene. Recommended recipe: stir-fried spinach.
1. Prepare a handful of washed water spinach for later use. Cut a few pieces of garlic into minced garlic and put them in a small bowl.
2. Add a proper amount of water to the pot, add a spoonful of salt to increase the bottom taste, add a little vegetable oil to increase the brightness of the ingredients, add water spinach after boiling, turn it over with a spoon several times, and take out the water control after 10 second.
3. Add cooking oil to another pot, add minced garlic and stir-fry until fragrant, add 5g oyster sauce, stir and melt, pour in water spinach, add 2g salt, 1 g white sugar, 1 g chicken powder, stir-fry over high fire for 10 second, and then turn off the fire and plate.