Stir-Fried Rice with Meat and Vegetables
Food ingredients: 300g of rice, 30g of mushrooms and peas, half a carrot, 0/00g of shrimp/kloc, a little of salt, chicken essence, pepper, cooking wine, starch and cooking oil.
Production method:
1, remove the mud from the shrimps, wash them, and add cooking wine, pepper and starch for sizing. Wash carrots and cut into small pieces.
2. Wash and cut the mushrooms. Pour shrimps, peas and mushrooms into a boiling water pot, blanch them until they are uncooked, and take them out and drain.
3. Add a little cooking oil to the wok, add carrot slices and stir-fry for a while, then add shrimp, peas, mushrooms, salt, chicken essence and pepper and stir well, then pour in cooked rice and stir well, cover the pot and simmer for 3 minutes, then serve.
Mother's nutrition: Shrimp contains high protein quality, and contains fat, carbohydrates, calcium, phosphorus, iron, nicotinic acid and so on. It is beneficial to weakness of waist and knees, fatigue and weakness, and female postpartum hypogalactia. The protein of meat is high, and mushrooms and winter bamboo shoots contain more trace elements, so they are a delicious food with a balanced diet. Carrots contain vitamin A, which can treat night blindness and maintain normal vision.
Stir-fried raw clam
Food ingredients: 600 grams of raw clams, 20 pieces of tender leaves of nine-story pagoda. Onion, garlic, ginger, red pepper, cooking wine, broth, salt and vegetable oil are appropriate.
Production method:
1, raw clams spit sand and wash; Wash onion and ginger respectively and cut into powder; Peel garlic, wash and cut into powder; Remove pedicels and seeds from red pepper, wash and slice; Wash and drain the tender leaves of the nine-story tower.
2. Put the pan on fire, add a proper amount of vegetable oil, add chopped green onion, Jiang Mo, minced garlic and red pepper slices when the oil is hot, then release the clams and stir-fry for several times, then pour in cooking wine and stock.
3. Cook over high fire until the raw clams are slightly open, mix in the nine-layer pagoda leaves, add salt to taste, turn off the fire, cover and simmer for about 3 minutes.