How to make cold water spinach

Technology: Materials for making cold water spinach:

Main ingredients: 300 grams of water spinach

Seasoning: 15 grams of garlic (white skin), 10 grams of sesame oil, 5 grams of white sugar, 3 grams of salt, 1 gram of MSG

Characteristics of cold water spinach: tender in the mouth and rich in garlic aroma.

How to make cold water spinach:

1. Wash the water spinach and cut into sections;

2. Wash the garlic and cut into pieces;

3. Boil water, add water spinach, boil three times, remove and drain;

4. Mix minced garlic, sugar, refined salt, monosodium glutamate and a small amount of water, then pour in hot sesame oil ;

5. Mix the sauce and water spinach evenly.

How to make three shredded lettuce

Ingredients: 150 grams of lettuce, 1 carrot, 1 green pepper, 10 grams of vermicelli, appropriate amounts of sesame oil, salt, and MSG.

Method:

1. Wash the lettuce, carrots and green peppers respectively, cut into shreds and set aside.

2. Pour water into the pot and bring to a boil. Add lettuce, carrots and green pepper shreds and blanch them thoroughly, take them out and let them cool.

3. Soak the vermicelli in warm water until soft and cut into sections. Put the lettuce, carrots, green pepper shreds and vermicelli on the plate.

4. Add salt, MSG and sesame oil and mix well.

Features: Lettuce and green peppers are vegetables rich in vitamin C, and the mixing method of this dish can retain the original vitamin C, allowing the body to better absorb and utilize it.

Operating tips: Do not soak the vermicelli too soft to avoid poor taste.

Cold kelp

Method 1

Ingredients: 300 grams of kelp, appropriate amounts of minced garlic, sesame oil, vinegar and MSG.

Method:

1. Wash the kelp, cut into thin strips, boil for half an hour, take out and let cool.

2. Let cool, add minced garlic, sesame oil, vinegar, MSG and other seasonings, mix well and serve.

Method 2

Ingredients: 200 grams of shredded kelp, 1 red pepper, 5 slices of young ginger

Seasoning: 2 tsp salt, 2 soy sauce small spoon, 2 small spoons of sesame oil

Preparation method: 1. Soak the kelp shreds in water, wash them, wash and shred the red pepper and young ginger slices.

2. Boil the shredded kelp in boiling water for a while, then take it out and soak it in cold water. Drain the water and put it on a plate. Add shredded red pepper and ginger and mix well.

3. Add salt, soy sauce, and kelp shreds, mix well, then place in ice to cool, and drizzle with sesame oil before eating.

Method 3

Main ingredients: kelp seasoning: white vinegar, sugar, refined salt, monosodium glutamate, sesame oil

Preparation points:

Selection Pour the kelp shreds in water, cool them down, add an appropriate amount of white vinegar, sugar, refined salt, monosodium glutamate, and sesame oil, mix well, sprinkle a little sesame seeds, and serve on a plate.

Cold noodles

Ingredients: 250 grams of thin noodles, 100 grams of green bean sprouts (roots removed from mung bean sprouts).

Seasoning: 10 grams of sesame oil, 10 grams of clean green onions, 5 grams each of clean ginger and garlic cloves, 75 grams of soy sauce, 20 grams of vinegar, 25 grams of chili oil, 25 grams of sesame paste, 1 gram of pepper powder, 2.5 sesame seeds grams, 10 grams of sugar.

Method: (1) First chop the green onions. Mash garlic into puree. Pound the ginger into juice. Stir-fried sesame seeds and press into a thick dough with a rolling pin. Combine all seasonings into sauce.

(2) Boil the noodles in boiling water, take them out and place them on a panel table. Use a fan to cool them to remove the moisture. Use the sesame oil on the wine to shake it off with chopsticks and continue to blow it through.

(3) Place the cooked and cooled cabbage on a plate, put the cooked noodles on top, and pour the juice over it.

Features: cool and delicious, with a full range of fresh, salty, spicy and numb flavors.

Egg cold noodles

Ingredients: one egg, 30g of children's noodles, appropriate amount of cucumber, ham and carrots

Ingredients: butter, peanut butter (or sesame paste), salt , chicken essence, vinegar, sugar, cold water

Production process:

1. After boiling the water, add the children's noodles and cook them, then remove them from the cold water and set aside.

2. Put butter in the plate, heat it in the microwave until the butter melts, put the beaten eggs into the plate, and keep it on low heat for 2-3 minutes.

That's it. Spread into egg pancakes. Cut the egg pancake into shreds and set aside.

3. Peel and shred the cucumber, shred the ham, and shred the carrots and cook them in boiling water. Set aside.

4. Add peanut butter (or sesame paste) to warm boiled water to make a sauce. Add Salt, chicken essence, sugar, and vinegar are used to make the seasoning. (Put in more vinegar for better taste).

5. Put the children's noodles, egg shreds, cucumber shreds, ham shreds, and carrot shreds in a large bowl, and pour in the ingredients.

Note: This cold egg noodle can be eaten by children over eight or nine months old. It is just for younger children. The above ingredients must be cooked well and chopped into pieces. Cucumber is best. Peel.

Korean cold noodles

1. Prepare side dishes: 3 celery stalks, half a cucumber, a little minced garlic, 2 boiled eggs, and a few slices of soy beef;

2. Slice celery and cucumber respectively, sprinkle with appropriate amount of salt, marinate for about 10 minutes, then rinse away the salt on the surface with water;

3. Add chopped celery Mix minced garlic, a little sugar, a little vinegar, and a little chili oil. Add a little vinegar and a little sugar to the cucumber slices, mix well and set aside;

4. Find a small pot, add minced meat and water according to the ratio of 100 grams of minced meat to half a cup of water, cook on high heat, and use a shovel Shovel the minced meat into small pieces, do not form large pieces;

5. Pour cooking wine, light soy sauce, a little sugar and a small handful of minced garlic into the pot. If there is a lot of foam, use a spoon to carefully skim it off;

6. While the minced meat is cooking, prepare the seasoning for cold noodles, chopped green onion and cooked sesame seeds, a few spoons of kimchi juice, and a large amount of Korean hot sauce. spoon, light soy sauce, sesame oil, sugar, minced garlic, vinegar;

7. After the minced meat in the pot is cooked dry, turn off the heat, add the seasonings you just prepared, and stir well ;

8. Cook the noodles, pour in cold water, and stir in the minced pork sauce just prepared.

Sesame cold noodles

Ingredients: 500g noodles, 50g sesame paste, 50g mung bean sprouts, 100g shredded cucumber, 50g shredded lean pork with cooked sauce, salt, MSG, sesame oil , vinegar and garlic paste.

Preparation method: 1. Put the noodles into a pot of boiling water, cook them, cool them in cold boiling water, and put them in a bowl.

2. Blanch the cucumber shreds and mung bean sprouts until cooked, and place the shredded pork on the noodles. Add sesame paste, refined salt, monosodium glutamate, sesame oil, minced garlic, add a little cold boiled water, stir into a paste, and pour it on the noodles.

Features: Fragrant but not greasy, cool and delicious.

How to make meaty eggplant stew

Ingredients:

500 grams of eggplant, 100 grams of lean meat, 5 grams of green onions, 8 grams of refined salt, 6 grams of MSG, 100 grams of soup, 10 grams of light soy sauce, 5 grams of Shaoxing wine, 3 grams of sesame oil, 2 grams of pepper, 5 grams of wet cornstarch, and 15 grams of peanut oil.

Method:

1. Wash and chop the lean meat, marinate with a little salt for a while, cut the eggplant into slices, and cut the green onion into flowers.

2. Heat oil in a pan, add eggplant, fry until golden brown on both sides, scoop up and set aside.

3. Heat oil in a pot, add minced meat, add wine, stir-fry until just cooked, add soup and eggplant, add refined salt, MSG, light soy sauce, sesame oil, pepper to taste and make it slightly stuffy , thicken the gravy with wet corn starch, put it in a clay pot and cook for a while, then sprinkle in chopped green onion and serve.

Features:

Eggplant is cool in nature and sweet in taste, and its nutrition is equivalent to that of tomatoes. In particular, the vitamin E it contains is the highest among eggplant fruits.

Operating tips:

The eggplant should be fried until golden brown on both sides to taste delicious.

Cuisine and functions: home-cooked recipes and private dishes

Technology: Stir-fried

Ingredients for making stir-fried pork liver:

Main ingredients: Pork liver, carrot, cucumber

Seasoning: cooking wine, soy sauce, onion, ginger and garlic

Features of stir-fried pork liver:

The fried texture is very good, It’s not old, it’s delicious, it’s delicious!

Teach you how to make stir-fried pork liver, how to make stir-fried pork liver to make it delicious

How to make stir-fried pork liver:

1. Clean. It is said that it is best to soak the pork liver with water and a few drops of white vinegar for two hours. As I was running out of time, I slapped the liver vigorously under the tap until I felt that the harmful substances inside were knocked out.

2. Slice and marinate with cooking wine and soy sauce for about 15 minutes.

3. Slice carrots, onions, ginger and garlic, and cut cucumber into strips.

4. As usual, stir-fry onions, ginger, garlic and carrots until the carrots become soft and golden. Add pork liver and stir-fry over high heat for about three minutes. Add cucumber strips and add chicken essence. That’s it.

The recipe of stir-fried cabbage with mushrooms is simple and is a common dish in slimming recipes, but how to make stir-fried cabbage with mushrooms is the most delicious? It mainly depends on your own taste habits and adjust the details. Follow the Home Cooking Food Network to make this mushroom dish. Stir-fried cabbage

Cuisines and functions: private recipes for weight loss, high blood pressure recipes, hyperlipidemia recipes, anti-cancer and anti-cancer recipes: stir-fried

Ingredients for making stir-fried cabbage with mushrooms:

Ingredients: 150 grams of mushrooms (fresh), 150 grams of cabbage

Seasoning: 15 grams of vegetable oil, 5 grams of cooking wine, 3 grams of salt, 2 grams of MSG, 5 grams of green onions, 2 grams of ginger

How to stir-fry cabbage with mushrooms:

1. Soak the mushrooms in warm water, remove the stems and wash them;

2. Wash the cabbage and cut it into pieces ;

3. Heat the oil in the wok, add the cabbage, stir-fry briefly, and remove;

4. Chop the onion and ginger into mince;

5. Add oil to the wok Heat up, add chopped green onions and ginger and stir-fry until fragrant, add cabbage, shiitake mushrooms, a little water for soaking shiitake mushrooms, add refined salt and cooking wine, stir-fry evenly, sprinkle in MSG.

The preparation of Double Mushrooms in Oyster Sauce is simple and is a common dish in slimming recipes. You don’t have to watch the video of Double Mushrooms in Oyster Sauce to learn it, but how to make the most delicious Double Mushrooms in Oyster Sauce is done by following the instructions in the recipe book. Let’s talk about two mushrooms in oyster sauce.

Cuisines and functions: Private recipes for weight loss, diabetes recipes, high blood pressure recipes, hyperlipidemia recipes

Taste: light aroma Technique: stir-fried

Double mushrooms in oyster sauce Production materials:

Main ingredients: 250 grams of straw mushrooms, 250 grams of shiitake mushrooms (fresh)

Accessory ingredients: 150 grams of rapeseed hearts

Seasoning: 3 grams of salt , 2 grams of cooking wine, 15 grams of peanut oil, 10 grams of oyster sauce, 10 grams of starch (peas), 5 grams of green onions, 3 grams of ginger

Features of double mushrooms in oyster sauce:

Salty and delicious .

Teach you how to make double mushrooms in oyster sauce, how to make double mushrooms in oyster sauce so they are delicious

1. Wash and slice the straw mushrooms and shiitake mushrooms, boil them in boiling water, remove them and set aside;

2. Wash and slice the green cabbage hearts;

3. Mix the starch thoroughly to make gravy; wash and slice the onions and ginger;

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