Toona sinensis bud is rich in nutrition and low in calories. But Toona sinensis bud is a seasonal food, a seasonal dish in spring. Friends who like to eat Toona sinensis buds, don't miss the freshness of Toona sinensis buds. Eat early and try early.
Ingredients: Toona sinensis buds, eggs, shallots, cooking oil, salt and raw flour.
1, blanch the Toona sinensis buds after cleaning, cool the Toona sinensis buds, squeeze out the water, chop the Toona sinensis buds, sprinkle a little cornflour and stir well.
2. Stir the egg mixture with chopsticks, then add chopped Toona sinensis, chopped green onion and salt, and mix well for later use.
3. After the oil is hot, pour the prepared egg liquid into the pot, fry until the egg liquid is golden and solidified, and then you can take it out of the pot and put it on the plate. Scrambled eggs with tender Toona sinensis buds are ready, and you can taste the delicious Toona sinensis buds.
Artemisia selengensis is also a seasonal dish in spring and a seasonal food. If you want to try it early, you must pay close attention to it. Artemisia selengensis is also called Artemisia selengensis, Artemisia selengensis and Artemisia aquatica. Artemisia in spring is the most tender to eat, and a simple frying can perfectly contrast the fragrance of Artemisia. When you eat it, it is surrounded by the faint fragrance of Artemisia selengensis.
1. Shred pork, add a little soy sauce, soy sauce, oyster sauce, pepper, salt, sugar, corn flour and cooking oil, and mix well by hand. The pickled shredded pork is not dry or hard, the meat is tender and delicious.
2. Artemisia selengensis removes the leaves, leaving the stems, washing them and cutting them into sections.
3. Add the shredded pork after the oil is hot, stir-fry until the shredded pork becomes discolored, and then pour it out for later use.
4. Add cooking oil to the pot, add minced garlic and Jiang Mo when the oil is hot, stir-fry until fragrant, then add tarragon section and stir-fry evenly, then stir-fry shredded pork and shredded red pepper together, add a little salt and sugar to taste, and stir-fry evenly again to serve.
Spring is also a good season to eat mugwort leaves. In spring, Artemisia argyi leaves are very fresh, with more rain and humidity. Folium Artemisiae Argyi also helps to get rid of dampness. There are also many ways to eat mugwort leaves, which can be used for cold salad, stir-frying or making green balls. In many places in China, Tomb-Sweeping Day has the custom of eating green meatballs. Today, Qiu Qiu will share with you the delicious and simple methods of Artemisia argyi.
Ingredients: Folium Artemisiae Argyi, glutinous rice flour, wheat starch, black sesame dumplings.
1. Wash Folium Artemisiae Argyi with water, and add 1 teaspoon edible alkali to remove the bitterness of Folium Artemisiae Argyi.
2. Put the blanched Folium Artemisiae Argyi into a wall-breaking machine, add a little water, and make into Folium Artemisiae Argyi juice.
3. First, add boiling water to the wheat starch, blanch the noodles with boiling water, stir them into a flocculent shape, then pour in glutinous rice flour, the ratio of glutinous rice flour to wheat starch is 6: 1, then pour in mugwort juice, and knead them into a dough with moderate hardness by hand.
4. Take a piece of dough, knead it round and flatten it, put the black sesame dumplings in the middle, and wrap it in a tiger's mouth.
5. After 5.SAIC, steam it in a steamer for 10 minute. The green skin is wrapped with a layer of white glutinous rice balls and black sesame stuffing. Take a bite and you will see three beautiful colors. Tomb-Sweeping Day, you're almost there. Like friends, help yourself to pack some tricolor green balls and have a taste.
The leaves of Panax notoginseng are especially tender in spring. The scientific name of Sanqi is Sanqi. Many friends of Panax notoginseng should know that it is a traditional Chinese medicine, but what we want to eat in spring is its tender leaves, which are tender, fragrant and nutritious. The leaves of Panax notoginseng are fresh and tender, especially refreshing and appetizing, and the calories are very low, so you can enjoy the taste of spring.
Ingredients: Panax notoginseng leaves, garlic, millet spicy, cooking oil, delicious food, balsamic vinegar, sugar, sesame oil and Chili oil.
1. Wash the leaves of Panax Notoginseng, blanch them in water, cool them, and put them in a dish for later use.
2. Pour hot oil on the spicy sections of millet and minced garlic to stimulate the spicy taste of minced garlic and millet, then add delicious food, balsamic vinegar and sugar, stir until all the sugar melts, pour the prepared juice into the leaves of Panax notoginseng, then add Chili oil and sesame oil, and mix well with chopsticks to make an appetizing Panax notoginseng leaf.
Among the seasonal dishes in spring, leek is a fresh dish that can't be missed in spring. In China, there is a saying that "spring vegetables smell good and Natsuna stinks". The leek in spring is fragrant and appetizing, especially fresh and delicious.
Ingredients: dumpling skin, leek, eggs, cooking oil, salt, chicken essence.
1, after the oil in the pan is hot, pour the broken egg liquid, and fry the egg liquid into pieces with chopsticks for later use.
2. Wash leeks and cut into pieces. Add proper amount of cooking oil and mix well. This can lock the moisture in the leek and prevent the leek from coming out. Then pour in the scrambled eggs, add salt and chicken essence and mix well. The stuffing will be mixed.
3. Put the prepared stuffing on the dumpling skin and wrap it with your own habits.
4. Add 1 tablespoon of salt to the water in the pot, put the wrapped jiaozi in the pot, cover the pot and boil it, then add a little cold water to cool down, cook the jiaozi until it is ripe, then you can take it out of the pot, put it on a plate and serve it, and you can start to taste the delicious leek eggs and jiaozi.