How to make sprouts (2)

IV. Radish sprouts and tofu soup

1. Ingredients: tofu, radish sprouts, salt, chicken essence.

2. Cut the tofu into pieces with a knife and set aside.

3. Wash the radish seedlings, take them out, place them on the chopping board and cut them.

4. Heat the oil in the pan, add the cut radish sprouts and stir-fry.

5. Then, add the tofu, add some water and bring to a boil, then add an appropriate amount of salt.

6. Add appropriate amount of chicken essence, season and mix well, and serve.

5. Radish sprouts mixed with silver mushrooms

1. Raw materials: radish sprouts, silver mushrooms, orange peel, salt, sugar, pepper, vinegar.

2. Cut off the roots of the radish seedlings, clean them, remove the silver needle mushrooms, take the tops, clean them and drain them.

3. Boil the water in the pot. Pour in the radish sprouts, stir them quickly with chopsticks, take them out immediately and let them cool for later use

4. Boil the water for blanch the radish sprouts again, pour in the silver needle mushrooms and blanch them for about a minute, take them out and let them cool down for later use Use

5. Blanch the radish sprouts and silver needle mushrooms in water, put them in a bowl, add a small spoonful of salt, a small spoonful of sugar, and a little balsamic vinegar and mix well. You can add some orange peel or something for decoration

6. Put oil in the pot, heat over low heat, put in a small handful of Sichuan peppercorns and slowly fry them to get the aroma, then take out the Sichuan peppercorns and throw them away

7 , Pour the hot oil into the mixed radish sprouts plate

6. Radish sprouts and egg custard

1. Ingredients: eggs, radish sprouts, salt, sesame oil.

2. Remove the roots and old leaves from the radish seedlings and wash them in water.

3. Chop the washed radish seedlings and set aside.

4. Beat the eggs in a bowl, add appropriate amount of salt and 120 grams of water and mix well.

5. Strain the egg liquid, add the cut radish sprouts and mix well.

6. Add a few drops of sesame oil and steam it in a steamer. I steamed it for about fifteen minutes.

Tips:

1. Radish seedlings should not be eaten together with ginseng.

2. The amount of water in the egg liquid is approximately the same as the amount of eggs.

3. The filtered egg liquid will become smoother and more tender after steaming.

7. Spicy stir-fried radish sprouts

1. Ingredients: radish sprouts, oil, salt, red pepper, light soy sauce, chicken essence, green onions, water.

2. Wash the radish seedlings and set aside, cut the green onions into sections, and set aside the red pepper.

3. Pour water into the pot and bring to a boil. After the water in the pot boils, put the radish seedlings in and blanch them.

4. Blanch until soft, drain out cold water, wring out the water, chop into pieces and set aside.

5. Heat the oil in the pan and add the red pepper to bring out the aroma. Add the radish sprouts and stir-fry.

6. Stir-fry for a while, add salt and light soy sauce, and put the chicken stock on a plate.

8. Boiled radish seedlings

1. Raw materials: radish seedlings, garlic, dried red pepper, seafood soy sauce, oyster sauce, vegetable oil.

2. Heat the water in the pot and blanch the radish seedlings.

3. Take out the radish seedlings and place them on a plate.

4. Heat the wok, add vegetable oil and garlic powder, and sauté the garlic powder until fragrant.

5. Add dry red pepper and saute until fragrant.

6. Add seafood soy sauce, oyster sauce and a small amount of water, cook until foamy and thick.

7. Pour it on the radish seedlings.

Tips:

1. No need to add salt, because the saltiness of soy sauce and oyster sauce is enough.

2. This method is suitable for many vegetables and is relatively simple and easy.

9. Stir-fried radish sprouts

1. Raw materials: radish sprouts, red pepper, garlic, salt.

2. Heat a pot, pour oil, add red pepper and garlic and stir-fry.

3. Quickly pour in the radish sprouts, add a little salt, and stir-fry quickly.

4. Remove from the pot and make a plate.

Tips:

1. Stir-fry over high heat and remove from the pot quickly to avoid destroying the nutrients of the vegetables.

10. Vegetarian fried radish sprouts

1. Raw materials: carrot sprouts, cooking oil, salt, chicken essence.

2. Remove the old roots and leaves and wash them with clean water.

3. Cut the vegetables into fine dices and put them on a plate for later use.

4. Heat the pan over high heat and add an appropriate amount of cooking oil. When the oil is hot, add the vegetables and stir-fry quickly.

5. After frying for a few times, add salt and chicken essence and stir-fry quickly, then put it on a plate and take it out of the pot

Eleven. Stir-fried radish sprouts with dried shrimps

1. Ingredients: radish seedlings, dried shrimps, salt, chicken essence.

2. Remove the roots of the radish seedlings, clean them and fish them out.

3. Place it on the chopping board and cut it, heat the oil in the pan, add the cut radish sprouts and stir-fry.

4. Then, add the dried shrimps and stir-fry, then add an appropriate amount of salt.

5. Add appropriate amount of chicken essence, season and stir-fry evenly. Serve.

12. Stir-fried radish sprouts with garlic minced pork

1. Ingredients: radish sprouts, minced pork, minced garlic, cooking wine, light soy sauce, salt, chicken essence.

2. Remove the roots of the radish seedlings, clean them, take them out and set aside.

3. Pour oil into the pan and heat it, add minced garlic to the pan.

4. Then, add the minced pork and an appropriate amount of cooking wine.

5. Add appropriate amount of light soy sauce, stir-fry until it changes color, then add the washed radish sprouts and stir-fry.

6. Then, add an appropriate amount of salt, add an appropriate amount of chicken essence, season and stir evenly, and it is ready.

Thirteen. Radish sprouts and taro soup

1. Raw materials: radish sprouts, taro, salt, water, oil, starch.

2. After the taro is sliced, put it into a pressure cooker, add water and cook for about 3 minutes.

3. After the taro is ready, we will fry the radish seedlings. Add a small amount of oil and turn it over several times quickly

4. Pour the taro and water in the pressure cooker into the wok and bring to a boil

5. Dissolve the water starch and pour Put it in the pot, thicken it, add an appropriate amount of salt, and it's ready to serve. Because our family doesn't eat MSG, I didn't put it in

14. Fried rice with eggs and radish sprouts

1. Raw materials: radish sprouts, eggs, rice, cooking wine, salt, chicken essence.

2. Break the eggs into a bowl, add some cooking wine, beat into egg liquid, and set aside.

3. Remove the roots from the radish seedlings, wash them, take them out, chop them on the chopping board and set aside.

4. Heat the oil in the pan, add the egg liquid and stir-fry until it forms chunks, then serve out.

5. Then, use the oil from the scrambled eggs, add the chopped radish sprouts and rice and stir-fry.

6. Then, add the scrambled eggs and stir-fry. Finally, add an appropriate amount of salt and chicken essence.

7. Season and stir-fry evenly. Serve.

15. Clams, peanuts, radish sprouts and small tofu

1. The first thing to do is to add an appropriate amount of water to the clams and cook them, remove the shells and save the meat for later use;

2. Use a food processor to crush the peeled fresh flowers and raw rice into a paste.

3. Wash the radish sprouts, blanch them in a pot of boiling water, take them out, let them cool to dry, and cut them into fine pieces.

4. Add the clam soup to the pot, add the beaten peanut paste into it, bring to a boil over low heat, and heat for about 20 minutes until the peanut paste is cooked;

5. Add the chopped radish sprouts to the cooked peanut paste,

6. Add salt and clam meat, adjust the taste, and serve in a bowl.

Tips:

1. Clams must be cooked in advance. Take out the meat and check if there is sand. If there is any sand, you can wash it in advance before using it.

2. Fresh peanuts can also be crushed with the skin on, but the taste will be slightly worse and there will be a slight astringency. But the nutrition will be higher than peeling.

3. Blanch the radish seedlings in advance to ensure that there is not so much water when added at the end, and the consistency of the bok choy can be controlled.

4. Peanuts must be cooked thoroughly, otherwise there will be a fishy smell when mixed with clam soup. This will be avoided after being cooked thoroughly!

Simple natural food, the taste is very mellow, the fragrance of peanuts is revealed with the freshness of clams, and the freshness is also revealed with the faint fragrance of green vegetables!

16. Sweet and sour radish sprouts (appetizer)

1. Ingredients: radish sprouts, bean skins, sugar, white vinegar, salt, MSG

2. Wash the radish seedlings, add clean water, and cut the bean skin into thin strips.

3. Put the water-purified radish seedlings and tofu skin shreds into a larger cooking pot.

4. Add sugar, white vinegar, MSG according to your own taste, add a little salt and mix well.

How to make pine and willow seedlings

1. Boiled pine and willow seedlings

1. Pine and willow seedlings, salad oil, salt, green onions, shredded ginger and shredded red pepper , boiled juice

2. Add salt and salad oil to the boiling water and bring to a boil over high heat. Add the washed pine and willow seedlings and simmer over high heat for 30 seconds. Take them out and rinse them with cold water. Control the water and put them into a plate. , sprinkle with green onion and ginger.

3. Put the pot on the fire. After it is hot, add the boiled juice and cook until it is 90% hot. After taking it out of the pot, pour it on the pine and willow seedlings and sprinkle with red pepper shreds.

Preparation of boiled juice:

Ingredients:

500g coriander stems, 1000g fresh green chili, 1000g onion, 450g osmanthus juice , 100 grams of dark soy sauce, 250 grams of Maggi fresh soy sauce, 50 grams of kaempferol, and 10 pounds of old soup.

Preparation:

1. Wash the coriander stems and cut them into 10 cm long sections. Cut the green peppers in half and the onions in half and set aside.

2. Put the old soup into a pot, add onions, coriander stems, and green peppers and bring to a boil over high heat. Then add osmanthus kouji juice, dark soy sauce, Maggi fresh soy sauce, and kaempferol and simmer over low heat for 20 minutes. Turn off the heat.

3. Take out the onions, coriander stalks, green peppers, and kaempferols, and let the soup cool.

2. Scrambled eggs with pine and willow seedlings

1. Wash the pine and willow seedlings, heat the pot until 60 to 70% and stir in the eggs (put a little white pepper in it)

2. After frying, stir the sprouts and add a little salt. Stir a few times.

Tips

The pine and willow sprouts are very tender. The frying time has been long

3. Fried pine and willow seedlings

1. Clean the pine and willow seedlings.

2. Heat the oil in the pot.

3. Add pine and willow seedlings and stir-fry.

4. Add salt.

5. Stir-fry until cooked.

6. Pour it into a plate and serve.

Tips

This dish is light because of its lightness, so there is no need to add too many condiments.

IV. Shredded chicken with pine and willow seedlings

1. Ingredients: chicken breast, red/yellow pepper, pine mushroom, celery, shallot, minced garlic, cooking wine, egg white, Stock, salt, Taibai*, chicken essence, sesame oil

2. Peel the skin, tendon and shred the chicken breast, mix the salt, Taibai* and egg white, mix well and marinate for 30 minutes

3 , remove the heads and tails of the red/yellow peppers, remove the seeds, peel and cut into appropriate sizes, mince the shallots and garlic, cut the celery into appropriate sizes, remove the tails of the pine mushrooms;

4. Cut the pine mushrooms and Boil red/yellow pepper and celery and drain.

5. Heat the pot and stir-fry over high heat. Stir-fry the chicken until it is 5-6 minutes cooked and take it out.

6. Sauté minced garlic and shallots until fragrant, put all ingredients into a wok and stir-fry quickly.

7. Add cooking wine, stock, salt and chicken essence, mix well, thicken with sesame oil and remove from the pan.

6. Cold pine and willow seedlings

1. Soak pine and willow seedlings in boiling water with a little salt

2. Soak pine and willow seedlings in boiling water Put minced garlic, white sesame seeds, sugar and salt on the willow seedlings

3. Heat a spoonful of oil in the pot and pour it on the seasoning in the middle of the dish

4. Add a little more Vinegar, sesame oil, oyster sauce, cooked peanuts, and you’re done

How to make peanut sprouts

1. Stir-fried peanut sprouts

1. Raw materials: peanut sprouts , pepper, red pepper, ginger, salt, garlic, sesame oil, sugar, chives

2. Remove the roots and skin of fresh peanut buds

3. Rinse with water

4. Pinch the peanut buds into inch-long sections with your hands

5. After the water in the pot is boiled, add a small spoonful of salt, blanch the peanut buds for about half a minute, remove and drain

6. Prepare onions, ginger, garlic, green peppers, and red peppers and rinse them thoroughly

7. Cut green peppers, red peppers, and ginger into shreds respectively, and scallions. , mince garlic

8. Heat the pot, pour in sunflower oil, fry a few peppercorns until fragrant, remove and discard, then add shredded ginger and green and red pepper and stir-fry

9. Pour peanut buds into the pot and stir-fry quickly over high heat. Add a little salt, sugar and minced garlic and stir-fry for a few times

10. Pour a little sesame oil on a plate before serving, and sprinkle with minced chives

2. Stir-fried walnuts and peanut sprouts

1. Raw materials: carrots, salt, monosodium glutamate, sugar

2. Remove the small fibrous roots from the peanut sprouts and peel the carrots Cut into strips with a corrugated knife

3. Heat corn oil in a pan, add walnut kernels and stir-fry until fragrant and slightly brown

4. Add carrot strips and stir-fry until soft

5. Add peanut buds, turn up the heat slightly, add a little water, stir-fry until lifeless, add seasonings and stir well

3. Stir-fried meat with peanut buds

1. Raw materials : Peanut sprouts, pork belly, garlic, salt, light soy sauce, pepper

2. Prepare the raw materials; heat the pot, add a small amount of oil, add the pork belly and stir-fry

3. Stir-fry out most of the fat. When the pork belly is slightly charred, add ginger slices and stir-fry together; add peanut sprouts after stir-frying until fragrant.

4. Stir-fry and add an appropriate amount. Light soy sauce, salt and pepper and other seasonings; after simmering for a while, add green garlic after the peanut buds soften slightly

5. Stir-fry evenly, take out of the pan and serve

Tips:

1. Peanut sprouts germinate in sandy soil, so be sure to wash them thoroughly without sand;

2. Add a small amount of oil to the pork belly. Slowly stir-fry over high heat, not only can most of the fat in the meat be stir-fried out, but it is also the process of stir-frying;

3. Add peanut buds and stir-fry. Peanut buds are relatively thick and rarely cooked. So stir-fry evenly, then add an appropriate amount of light soy sauce and simmer for two minutes;

4. Stir-fry again until it becomes slightly soft, and that's it. Add the green garlic, stir-fry evenly and then it's ready to serve.

IV. Bacon and peanut sprouts

1. Raw materials: peanut sprouts, bacon, salt, cooking wine, soy sauce

2. When processing bacon, I use the above Defrost the leftover frozen bacon and cut it into smaller pieces. If you want to eat the new bacon directly, you can cut it into thin slices and fry it, or you can boil it in water for a while, or steam it in a steamer and then slice it

3 . Add a small amount of oil to the pot, pour in the sliced ??bacon, and fry over low heat to remove the fat.

4. Fry until the meat slices become slightly smaller in size and the color is oily and transparent. Add the washed and drained meat. Peanut sprouts

5. Change to high heat and stir-fry quickly

6. Add an appropriate amount of cooking wine to the side of the pot, and add a little salt according to the saltiness of the bacon and everyone's taste. You may also like it. You can add a small amount of soy sauce and fry until the sprouts change from brittle and hard to slightly soft, then turn off the heat and take out the pan.

Tips:

1. There has been a saying that peanut sprouts are edible. Safety issues, such as being toxic or poisonous at a certain stage of sprout growth. Although some experts say it is completely non-toxic, it is recommended not to sprout peanut sprouts at home if you are not absolutely sure and buy professional sprouts. There should be no major problems with the product, but if the sprouts have not been used for a long time after being bought home, or if they are slightly moldy, they should be discarded completely. This kind of sprouts will really contain aflatoxin.

2. When making peanut sprouts, you can refer to bean sprouts. Stir-fried cured meat is just one of them. You are welcome to use your creativity.

5. Stir-fried peanut sprouts with crab-flavored mushrooms

1. Raw materials: peanut sprouts, celery, red/yellow pepper, salt, sesame oil, water

2. Choose peanut buds that are about 3 cm long (the peanut buds taste best at this time), wash them and set aside.

3. Cut off the roots and hooves of the crab mushrooms, and also use crab mushrooms of about 3 cm (in order to keep them as neat as the peanut sprouts), wash them and set aside.

4. Wash the yellow peppers and red peppers and cut them into thick strips of about 3 cm each and set aside.

5. Wash and cut the celery into sections of about 3 cm and set aside.

6. Put the water in the pot. After the water boils, add 10 grams of salt and 10 grams of salad oil. Add the peanut sprouts and boil the water for about 30 seconds until mature and pour out.

7. Put a little oil in the pot, add crab mushrooms and stir-fry for a while. Add yellow pepper, red pepper shreds, peanut sprouts and celery and stir-fry together. The fire should be strong and the action should be fast. , so that the stir-fried vegetables have the aroma of vegetables. Finally, add a little water to season and thicken, pour a little sesame oil, take it out of the pan and put it on a plate.

6. Sausage and peanut sprouts

1. Ingredients: sausage, salt, soy sauce, dried chili pepper, tempeh

2. Stir-fry in cold pan, cold oil and low heat Ingredients. (Except bean sprouts)

3. Fry the sausage fat until transparent and then add the bean sprouts.

4. Stir-fry over medium heat.

5. Pour in appropriate amount of boiling water and simmer.

6. When the water is almost dry, add salt to taste.

7. Stir-fried beef with peanut sprouts

1. Ingredients: beef tenderloin, peanut sprouts, salt, ginger, onion, cooking wine, egg white, oil, starch, pepper, light soy sauce

2. Cut the beef tenderloin into cross-sections and add an appropriate amount of water;

3. Grab the water slowly;

4. Rinse it with water;

5. Squeeze out all the water inside, so that the blood in the beef can be brought out;

6. Add an appropriate amount of salt, cooking wine and an appropriate amount of cooking wine to the beef tenderloin slices. of starch;

7. Pour in an appropriate amount of water and grab it with your hands;

8. Add half an egg white;

9. Continue to use your hands Catch it, catch it evenly and leave it for a while;

10. Boil a pot of water, and after the water boils, add the marinated beef tenderloin slices;

11. Take the beef slices out as soon as they change color. ;

12. Prepare a small bowl of sauce in advance: salt, light soy sauce, shredded ginger, green onions, oyster sauce and pepper;

13. Heat the pot and add appropriate amount of oil, add peanut buds and stir-fry;

14. After the peanut buds are slightly soft, add the freshly blanched beef tenderloin slices;

15. Stir-fry for a few times Add the bowl of sauce you just prepared;

16. Stir-fry to coat the dishes with the sauce. After boiling, add the prepared green onion segments;

17. Stir-fry Evenly;

18. Remove from pan and plate.

Tips

1. Be careful to cut the beef crosswise and add water in two steps: add water for the first time and put it into the beef, then rinse it with water and squeeze out the food. Moisture, this can bring out the blood water contained in the beef, making the beef fresher; Add water for the second time, and add salt and other seasonings; finally add half an egg white, so as to keep the beef juicy;

2. The marinated beef is smooth with water, which is healthier. Put it in after the water boils, and take it out immediately after it changes color. It is not easy to fry the beef for too long, so make a bowl of juice and prepare it first;

3. Stir-fry the peanut sprouts first. When the peanut sprouts are slightly soft, add the freshly blanched beef slices. Stir-fry twice and then pour in the bowl of juice. Let the vegetables be evenly coated with the bowl of juice. Add the green onions. Stir-fry evenly;

4. Peanut sprouts are harder to cook than ordinary bean sprouts and need to be stir-fried for a while; beef will become old easily if stir-fried for too long, so different stir-frying times must be mastered.

8. Fish-flavored peanut sprouts

1. Raw materials: peanut sprouts, salt, dried chili peppers, water-cured fungus, sugar, water, hot pot base, rice vinegar

2. Stir-fry the spicy hot pot ingredients at the bottom of the pot

3. Add garlic and dried chili until fragrant

4. Add 1:1: sweet and sour sauce and water

5. Add the soaked fungus and peanut buds

6. Add salt to taste and stir-fry over high heat for about 3 minutes

7. Stir-fry with water starch from front to back Evenly

Tips

1. Change the water and wash the peanut sprouts every day

2. Peanut sprouts grow slower than bean sprouts

3. The ratio of sweet, sour and water is 1:1:1