1, after we dig the alfalfa from the outside, we must clean it up first. In fact, when we dig alfalfa, we can also find that alfalfa grows in the wild, so its sanitary conditions are not very good. Then, before making, we must carefully clean alfalfa for our own health. After cleaning the alfalfa, we will make it into a ball. The size of alfalfa balls can be determined according to personal preference. We are choosing.
2. There are many ways to make alfalfa in life. For example, you can fry eggs with alfalfa. The ingredients of alfalfa fried eggs only need some alfalfa, eggs and salt, then sprinkle them evenly in the pot and make pancakes.
3. In hot summer, because alfalfa is a cool food, many people will choose to eat alfalfa, but if alfalfa is oiled, it will inevitably be greasy, so at this time someone has come up with a method of cool alfalfa, then we can also mix our blanched alfalfa dough directly with other materials to make cool alfalfa.
Second, what are the practices and eating methods of alfalfa?
1, cold alfalfa
Ingredients: tender alfalfa 250g, refined salt, soy sauce, monosodium glutamate and sesame oil.
Method: Wash alfalfa selectively, blanch it with boiling water, take it out, rinse it with clear water, drain the water, chop it up and put it in a plate, add salt, soy sauce, monosodium glutamate and sesame oil and mix well.
Features: light, tender and delicious.
2, alfalfa fried fish fillets
Ingredients: 250g alfalfa, 200g clean fish, egg white, chopped green onion, Jiang Mo, minced garlic, refined salt, monosodium glutamate, cooking wine, wet starch, salad oil and sesame oil.
Method: Wash the fish, cut it into thin slices, put it in a bowl, add refined salt, monosodium glutamate and cooking wine, add egg white and stir well, and finally add wet starch and stir well for later use. Wash alfalfa and cut it into sections. Put the frying spoon on medium heat, add salad oil and heat it to 50%. When it is heated, add the fish fillets and spread them out. Take out and drain the oil. Stir-fry the soup spoon with high fire, add the salad oil, when it is 70% hot, add the chopped green onion, Jiang Mo and garlic, cook the cooking wine, stir-fry the alfalfa until it is immature, pour in the fish fillets, add the refined salt and monosodium glutamate, stir-fry evenly, pour in the sesame oil, take out the soup spoon, and plate.
Features: Two colors set each other off, delicate texture, fresh and delicious.
3. Alfalfa omelet
Ingredients: 200g alfalfa, 4 eggs, chopped green onion, refined salt and salad oil. Methods: alfalfa was selectively washed, blanched in boiling water, taken out and drained; Beat the eggs into a bowl, stir well with bamboo chopsticks, add salt and chopped green onion, then add alfalfa and mix well. Put the frying spoon on the fire, add salad oil and heat it to 70% heat, pour out the oil, remove the frying spoon from the fire, after the oil temperature is lowered, put the frying spoon on the medium heat, add salad oil and heat it to 50% heat, add alfalfa egg liquid and fry until one side is golden, turn the egg roll over, add salad oil along the spoon and shake the frying spoon until the other side of the egg roll is golden, then take out the spoon and put it on a plate.
Features: yellow and green, soft and delicious.
4, alfalfa tofu skin
Ingredients: alfalfa 300g, bean curd skin 150g, minced garlic, refined salt, monosodium glutamate, cooking wine, white rice vinegar and sesame oil.
Methods: Medicago sativa was selectively washed, boiled in boiling water, fished out and drained, and put in a plate; Wash the bean curd skin, cut it into filaments, blanch it with boiling water, take it out, drain it and put it on alfalfa. Put salt, minced garlic, monosodium glutamate, cooking wine and white rice vinegar into a bowl and mix well. Pour it on alfalfa and bean curd skin and pour sesame oil and mix well.
Features: two-color phase contrast, tender and refreshing texture, salty and sour.
5. Alfalfa egg jiaozi
Ingredients: 500g flour, 400g alfalfa, 200g eggs, 20g sesame oil, 3g monosodium glutamate, chopped green onion 10g, and proper amount of refined salt.
Methods: Put the flour into a basin, add a little salt, and knead the flour with 250g of clear water for a while. Remove impurities from alfalfa, wash and cut into pieces. Put the oil on the fire, heat it, pour the egg liquid, stir-fry, take it out of the pot, mash it, put it in the pot with alfalfa, add sesame oil, salt, monosodium glutamate and chopped green onion, mix well and make stuffing; Make the dough into dough, wrap it into jiaozi with stuffing, and cook it in a boiling pot.
Features: delicious, nourishing yin and moistening dryness, invigorating spleen and benefiting blood.
6, alfalfa pot stickers
Ingredients: chicken breast 130g, pig fat lean meat 180g, soaked alfalfa 25g, fresh alfalfa 25g, ginger 10g, cooked lard 15g, onion 8g, pepper water 5g, sesame oil 5g, rice wine 10mL.
Method: Wash alfalfa with clear water, drain and cut into pieces; Cleaning the fat lean meat, removing fascia, and cutting into pieces with a length of 5 cm and a width of 3 cm; Wash ginger and onion respectively, mash them, put them into a bowl, add white wine, refined salt, pepper water and clear water and soak them into onion Jiang Shui; Putting alfalfa powder into a pot, adding refined salt, white sugar and yellow wine, and uniformly stirring to form a sauce; Clean fresh alfalfa, sprinkle with refined salt and pickle; The chicken breast is deboned, washed and chopped into minced meat, put into a pot, added with egg white, onion Jiang Shui 30g, monosodium glutamate, cooked lard and refined salt, evenly stirred to form a "stuffed chicken", and fresh alfalfa tender tips are added to form a green pot sticker; Heat the pot on fire, add cooked lard and heat it to 50%, then put it in the pot and paste it into a blank; Fry on low fire until it is solidified, then cook 5g of flavor juice, cover the pot and stew, pour sesame oil on the plate, and put some pickled fresh alfalfa in the middle of the plate.
Features: nutritious, healthy and delicious.