However, in the healthy canteen meal shared by Sue, not only the dishes are rich and reasonable, but also the dining table is colorful, which is really beautiful and delicious. Low-fat and high-protein raw materials, through the specific collocation of nutritionists, eventually become a mouth-watering dish in the hands of canteen chefs. What kind of dishes can beef prawns and asparagus go with? Let's have a look.
Beef seasoned with soy sauce
Ingredients: 400 grams of beef tendon, 5 tablespoons of soy sauce, 2 pieces of star anise, 2 pieces of fragrant leaves, 2 pieces of ginger, appropriate amount of onion and a handful of pepper.
Step 1
After cleaning the beef tendon, put it in a bowl, pour in clear water, soak the beef for 40 minutes, and let the beef vomit blood.
Second step
In order to facilitate the taste, you can stick some small holes in the beef with toothpicks, and the pot is still cold water, which is convenient for boiling bleeding foam. Put the prepared seasoning into the pot, and finally pour in the soy sauce.
Third step
When the water boils, turn to low heat and stew for an hour and a half, then turn off the heat and stew for a while. In order to make beef more tasty, you can let the beef soak in the soup for a while.
Fourth step
Put the beef jerky in the refrigerator, cool it completely, then cut it into thick slices, put it on a plate and serve it, and you can enjoy the delicious food.
Carrot and shrimp cake
Ingredients: 400g fresh shrimp, carrot 1 root, ginger 1 slice, 2 tbsp cooking wine, salt 1 tbsp, and proper amount of starch.
Step 1
Wash the fresh shrimp, peel off the shell, take out the shrimp and wash it for later use.
Second step
Chop ginger into paste and dice carrots.
Third step
Make shrimp into shrimp paste. If you have a cooking machine at home, you can mash the shrimp in the cooking machine. If not, you can chop the shrimp into minced meat with a kitchen knife, so the shrimp paste treated in this way tastes grainy, which I personally prefer. Then add the prepared shredded ginger, 2 tablespoons cooking wine and 1 tablespoon salt to the prepared shrimp paste, remove fishy smell and enhance fragrance while giving the shrimp paste a base taste, then pour the prepared shredded carrot, add appropriate amount of starch to increase the viscosity of the shrimp paste, and stir evenly.
Fourth step
Rub water or oil on your hands to prevent adhesion. Make the processed meat sauce into small cakes and put them in a greased and heated pan or electric baking pan. Fry on low heat until both sides of the shrimp cake are slightly yellow, and then take out the pot.
Sauteed asparagus
Ingredients: a handful of asparagus, a handful of auricularia auricula, 2 tablespoons of salt 1 spoon of soy sauce1spoon, 2-3 garlic cloves, and a proper amount of freshly ground black pepper.
Step 1
After the asparagus is cleaned, cut off the thick and old roots. Fresh asparagus is easily broken, crisp and tender, while the roots of old asparagus taste bad, so don't feel bad when cutting. Finally, slice the asparagus obliquely for later use.
Second step
Auricularia auricula is a side dish here, which adds color to the dishes and has more comprehensive nutrition. It's faster to soak fungus in warm water. If the fungus is too big, you need to change the knife and slice the garlic.
Third step
Cool the oil in the hot pot. Add garlic slices and saute until fragrant. Garlic is definitely a good partner for asparagus. Then add fungus, stir-fry until soft, then add asparagus. When the color of asparagus changes from light green to dark green, sprinkle salty salt and appropriate amount of black pepper while it is hot to improve the taste and fragrance.
Fourth step
Take out the pot and put it on the plate.
skill
1. Be careful when picking shrimp lines, because shrimp lines are easily broken in shrimp meat. We can insert a toothpick in the joint between the second joint and the third joint on the shrimp back, and just pick it gently.
2. The soaking time of fungus should not be too long. If the fungus is soaked for too long, the bacteria will camp in the fungus and the fungus will deteriorate. Generally speaking, fungus can't be eaten after soaking for more than eight hours.