As the saying goes, "Eat from time to time, eat according to the season." This is the way of eating that has been passed down from our ancestors. It means that eating the food in season is the best.
Even though planting technology has developed now, you can eat a variety of off-season vegetables, but the vegetables in season are the best in terms of taste and nutrition, and the price is cheaper than those out of season.
So what are the delicious seasonal vegetables in spring?
Next, I will share with you 4 delicacies made with spring seasonal vegetables. They are simple and easy to make, and all of them are delicious. While spring is not yet gone, come and save it to try, and let us taste the "taste of spring" together.
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Ingredients for roasted minced pork tofu: Ingredients: 50g minced pork, 200g fat tofu, 1 slice of ginger, 1 clove garlic, 1 chive Seasoning: 1/4 tsp salt, 1 tbsp light soy sauce, water starch
(1 tsp cornstarch + 1 tbsp water) Method: 1. Cut the soft tofu into 2CM cubes, mince the chives and garlic, and cut the ginger into thick strips.
2. Heat the wok, pour in the minced pork and add 1 tablespoon of water. Use a spatula to break up the meat while cooking.
3. When the minced meat is spread out and turns white, add onion, ginger, garlic, pour in a little vegetable oil, and stir-fry until fragrant.
4. Add the tofu cubes, add water or stock, just enough water to cover the tofu cubes.
Add light soy sauce and salt to taste.
Cover the pot and bring to a boil over high heat, then turn to low heat and simmer.
5. Mix corn starch + water in a bowl to form water starch. When there is a little water left in the pot, pour in water starch to thicken the soup and cook until the soup is thick.
Braised small potatoes in sauce Ingredients: Ingredients: small potatoes Ingredients: bean paste, dark soy sauce, sugar, salt, green onions, ginger, MSG Method: 1. Wash, peel and cut the small potatoes into pieces.
2. Chop green onions and slice ginger.
3. Heat the oil in the pan, sauté the onions and ginger until fragrant, add the bean paste and stir-fry until fragrant, then add the potato cubes, dark soy sauce, sugar and salt and stir-fry for 2 minutes.
4. Add appropriate amount of water and bring to a boil over high heat, cover and simmer over low heat until the soup in the pot thickens, add MSG and mix thoroughly.
Bacon vegetable roll Ingredients: Bacon, carrots, asparagus, colored peppers Method: 1. Peel the carrots, remove the stems and seeds from the colored peppers, and cut into strips.
Wash the asparagus heads and set aside. 2. Boil water in a pot, add a small spoonful of salt, add carrot strips and asparagus strips and cook for two minutes, remove and drain. 3. Sprinkle a little salt and pepper on the carrot strips and asparagus segments.
Mix well and set aside. 4. Take the bacon and cut each strip into two sections. 5. Lay the bacon flat and add carrot strips, asparagus strips and bell pepper strips. 6. Roll it up and tie it with green onions blanched in boiling water. 7. Pan
Do not put oil in it, just put the bacon and vegetable rolls in, fry on both sides over low heat until the bacon is cooked, then fry the green onions and liver tips. Ingredients: 1 piece of fresh pork liver, 1 green onion, 4 slices of ginger, 3 garlic cloves, dried chili peppers
10 pieces, 1 spoon of mature vinegar, 1 tsp of MSG, a little salt, 1 gram of white pepper, 1 tsp of sweet potato powder. Production steps: 1. Wash the green onions and cut them into sections, cut them into shreds and set aside for later use.
Ginger and garlic must be used to remove the fishy smell and stir-fry to make them fragrant. Adjust the dried chili pepper according to your taste.
2. A piece of fresh pork liver. It is best not to buy it in the afternoon to avoid the liver getting spoiled. 3. Clean it and slice it into thin slices. Add white pepper powder and sweet potato powder.
Knead and stir evenly. 4. Heat the oil in the pan and sauté the dried ginger slices. Add in the dried chili pepper and minced garlic and stir-fry slowly until the aroma is released.