2. Peel and seed the apples and cut them into hob shapes; Cut three-color peppers into hob shapes; Cut ginger into small cubes. Oil apples and three-color peppers for use.
3. Beat the eggs into egg liquid, dip Pleurotus eryngii into the egg liquid, and then wrap them with powder mixed with white powder and sweet potato powder, and oil them for later use.
4. Take the oil pan, fry the ginger slices first, and add a little water, glutinous rice and mushroom essence.
5. After seasoning and boiling, add the oiled Pleurotus eryngii, apples and three-color peppers for later use, stir fry slightly, add sesame oil and thicken with white powder water.
6. Finally, quickly add a little apple vinegar and sesame oil to serve.
Octopus with bamboo shoots dipped in tomato juice Ingredients: 5 octopus, 5 green asparagus, 50g tomato juice, shredded onion, celery, sliced carrot, raw mushrooms, bay leaves and garlic seedling leaves.
1? 6? 4 Shredded onion, celery, carrot slices, raw mushrooms, bay leaves and white pepper are boiled in water until the vegetables release their flavor and filtered into vegetable soup. 2? 6? Blanch the green asparagus in vegetable stock for 3 minutes, soak it in ice water, and then tie it tightly with scalded garlic leaves for later use. 3? 6? Vegetables with a little white wine and scalded octopus. 4? 6? 4 Tomato salsa method: 3 beef tomatoes are peeled and seeded, cut into 0.5 cm dices, mixed with 30 grams of chopped red onion, 10cc apple vinegar, 2 grams of sugar, a little Mexican pepper water, 2 grams of chopped red pepper, 40 grams of tomato sauce and 2 grams of chopped coriander leaves, and eaten at room temperature for half an hour. Tips: Don't scald octopus for too long, otherwise it will get old and small, about 45 seconds to 1 minute. Orange clam salad ingredients: 5 clams, celery, red pepper, yellow pepper, onion, lettuce (10g) and a little orange peel. Sauce: 3 tablespoons olive oil, 2 tablespoons fresh orange juice, apple vinegar 1 tablespoon, mustard sauce 1 tablespoon, diced shrimp and onion 1 tablespoon, 2 tablespoons minced garlic (5g), sugar 1 tablespoon, salt and pepper. Practice: 1. After scalding the clams, take them out immediately after opening them and put them in ice water to keep them full. 2. Shred celery, red pepper, yellow pepper, onion and American lettuce, soak in ice water and drain for later use. You can plane oranges with a plane. If you don't have a plane, you can also use a knife to cut it, but you can't take the white part, which will be bitter. 4. Making sauce: 3 tablespoons of olive oil, 2 tablespoons of fresh orange juice, apple vinegar 1 tablespoon, mustard sauce 1 tablespoon, minced garlic, sugar, salt and pepper (don't mix shrimp and onion). 5. Pour 4 into 2 and mix well. 6. Put 5 bowls, put the clams on the plate, sprinkle with shrimps and onions, and decorate with orange peel.
Vinegar-mixed kelp buds (63 calories)
Ingredients: dried kelp bud10g, 5g shredded ginger.
Seasoning: salt 1/4 tsp, apple vinegar 1 tsp.
Exercise:
1. After soaking the dried kelp buds in warm water, wring out the excess water by hand for later use.
2. Mix the kelp buds soaked in 1, shredded ginger and all seasonings, and let it stand for about 1 hour, and serve.
Fresh shredded chicken with silver buds (339 calories)
Ingredients: chicken breast (peeled and boneless) 60g, mung bean sprouts 300g.
Seasoning: 1 tbsp sesame paste, 1 tbsp apple vinegar, 1/2 tbsp salt.
Exercise:
1. Wash mung bean sprouts and remove the head and tail; Wash chicken breast.
2. boil a pot of water. After the water is boiled, put the mung bean sprouts into the pot and cook them.
3. Boil the chicken breast in the pot, scoop it up, ice it with ice water, and knead it into shredded chicken by hand.
4. Mix the seasoning well and pour it on the mung bean sprouts and shredded chicken.
Salted shrimp material:
Shrimp 12, shallot 1 root, 3 slices of ginger, broth, half lemon, dipped in sauce;
1/4 apples, 2 teaspoons of apple vinegar, 1 tablespoon of red onion, sugar, 1 and 1/2 tablespoons of olive oil, salt and pepper:
1. Wash shrimp, remove intestinal mud and slice lemon.
2. Add onion, ginger, broth and lemon to the pot and cook slightly.
3. After the water is boiled, add the shrimp and blanch until it is red.
4. Mix applesauce, put apple, apple vinegar, red onion, sugar, olive oil, salt and pepper into the conditioner and break it.
Passion fruit sweet pepper yam
Ingredients: half red, half yellow, half orange and half green sweet pepper, two ounces of yam, four tablespoons of concentrated passion fruit juice, four tablespoons of apple vinegar and two fresh passion fruits. Practice: Cut the sweet pepper and yam into small fingers, soak them in passion fruit juice and vinegar for about four hours, and then pour the fresh passion fruit meat on the plate.
Sweet and sour cabbage material: 1/4 cabbages, a little shredded red pepper, a little Jiang Mo, 3 tbsps of apple vinegar and 2 tbsps of honey. Practice: Slice the cabbage, marinate the salt water slightly with a little salt, add shredded pepper, Jiang Mo, vinegar and honey and marinate for about four hours.
purple perilla
Ingredients: six cucumbers, four tomatoes, a little shredded ginger, perilla plum juice, apple vinegar. Practice: Wash cucumbers and tomatoes, cut them into discs, add ginger and soak them in apple vinegar for one hour.