Materials
Zucchini 150 grams, 15 grams of seaweed, garlic slices moderate, salt moderate, vegetable oil moderate
Practice
1. zucchini washed, cut into cubes.
2. Wash the seaweed and set aside.
3. Put a pot on the fire, pour oil and heat, use the seaweed and garlic to burst incense.
4. Add zucchini diced stir fry, stir fry until it will be cooked, add salt to season and stir fry can be.
Seaweed roasted with bean curd bamboo
Ingredients
Cooking oil-20g broth-2 tbsp salt-1 tsp monosodium glutamate (MSG) - tsp seaweed-20g bamboo curd bamboo-200g
Practice
1. Soup, add refined salt, monosodium glutamate boiling, the bamboo burned through, the juice thickened into.
Note
Scallion aroma is rich, savory and tender. If you fry the dried bamboo curd in a frying pan and then soak it in warm water, it will be more tough to eat.
Seaweed and winter melon
Materials
Winter melon, seaweed, water starch, chopped green onion, minced ginger
Practice
1. Peel the skin of the melon, remove the pith and cut into slices, and marinate in a pinch of salt for about 5 minutes, then drain and set aside; seaweed is softened in warm water.
2. Heat the oil in a frying pan and add the slices of winter melon until the skin color is slightly tender green.
3. pot to leave a little oil, popping onion, ginger, add half a bowl of broth (or water), boil into the winter melon, add salt and seaweed, simmer until the winter melon soft cooked, under the water starch thickening can be.
Seaweed roasted eggplant
Soft and fragrant, fresh and salty. (Please put salt as appropriate to avoid too salty; roasted eggplant should be cooked without losing its shape).
Ingredients
Main ingredient: 500g of eggplant, 25g of dried seaweed, 2 teaspoons of soy sauce, a pinch of salt and sugar, 1 tablespoon of chopped green onion and 1 tablespoon of chopped ginger.
Practice
1, cut the eggplant into cubes, soak in water for a few moments, and then pull out and set aside; put the seaweed in a bowl, soak it in boiling water, soak it in soft water, remove the impurities and rinse it, and keep the seaweed in the soaking water.
2, frying pan on medium heat, add 3 tablespoons of oil to the heat, the next onion, ginger, sautéed, into the eggplant pieces and soaked seaweed, about 2 minutes after frying, add soy sauce, salt, sugar and soak the seaweed in the water to fry evenly, and then simmer on low heat for 10 minutes after the can be.
Sea rice porridge
Materials
Sea rice, rice, ginger, scallions, water, salt
Practice
1. Sea rice softened with the right amount of warm water and washed, with the right amount of ginger, rice, water and put it into a pot to cook, until the rice is cooked into a porridge, add a small amount of salt for seasoning, and then sprinkle a few scallions out of the pot (you can also sprinkle it into the bowl).
Seaweed cabbage
Materials
Main ingredient: 300 grams of cabbage (white stalks),
Accessories: 50 grams of carrots, 25 grams of shrimp, 25 grams of fresh shiitake mushrooms,
Seasoning: 20 grams of vegetable oil, 5 grams of soy sauce, 5 grams of corn starch, 3 grams of pepper, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 5 grams of onion, 3 grams of ginger
Measurements
Please note: The following is a list of the most important ingredients in the Chinese cuisine. >Practice
1. cabbage leaves washed, cut into long strips, into the pot of boiling water, scalded, fished out of the water standby;
2. starch put in a bowl and add water into wet starch;
3. seaweed soaked, washed and controlled;
4. carrots, mushrooms washed and sliced;
5. green onions washed and cut into threads, washed and cut into minced ginger;
6. frying pan oil hot, down into the onion, ginger sautéed flavor, into the cabbage, seaweed, carrots, mushrooms, salt and an appropriate amount of water, large fire after the boil changed to a small fire;
7. burned until the soup is thick, add monosodium glutamate, thickening can be thickened with wet cornstarch.
Spinach mixed with seaweed
Color delicious fresh, light and palatable.
Materials
Main ingredient: 30 grams of shrimp, 500 grams of spinach,
Seasoning: 3 grams of salt, 10 grams of vinegar, 5 grams of sesame oil, 2 grams of monosodium glutamate (MSG)
practice
1. shrimp with water soaked and washed to be used; young spinach washed, cut into 3-centimeter-long segments, put into a pot of boiling water blanch through the water, into the cool water cooled, removed from the drained water; Salt, monosodium glutamate (MSG), vinegar and sesame oil are put in a bowl and mixed into a flavorful sauce.
2. spinach into the basin, sprinkle seaweed, pour into the flavor sauce, mix well into.
Steamed Rice Noodles with Shredded Carrot and Shrimp
Ingredients
Rice Noodles 300 grams, 30 grams of Kai Yang, 80 grams of carrots, 2 cloves of garlic, 1 green onion, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of sugar, 1 tbsp of balsamic vinegar, 2 tbsp of lard, and 3/4 cup of water
How to Make
1. Soak the rice noodles in water until they are soft and then drain them well. Steam the rice noodles in a steamer basket over high heat for 15 minutes, then cut into long pieces and set aside.
2. Wash and mince the garlic; wash and soak in water; wash and mince the green onions.
3. Peel the carrots and cut into julienne strips.
4. Put 2 tbsp of lard into a frying pan and heat it over medium heat until the oil temperature reaches 120 degrees Celsius. Stir fry the minced garlic, diced scallions, kai yang and carrots in order, add seasonings (except black vinegar), bring it to a boil, then add the rice vermicelli and stir-fry it until it is dry, and then sprinkle the black vinegar on top of it to make it evenly distributed.
Seaweed and cabbage dumplings
Materials
Dumpling mix, meat, cabbage, oil, leeks, ginger, seaweed, salt, water, chicken broth, peanut oil, five-spice powder
Methods
1. Dumpling mix and lukewarm water in the ratio of 2:1 and good, a little bit of salt so as to mix the noodles tendons and the noodles and good to wake up for 1 hour.
2. Soak the seaweed and chop it finely, mince the ginger, add soy sauce, chicken broth, five-spice powder, peanut oil, sesame oil, and mix well.
3. To the package when the cut cabbage and leeks and seaweed and ginger, would have liked to use only cabbage, because my father loves to eat leeks, cut a little leeks into it, to mention the flavor.
4. wrapped dumplings is best to hurry up the pot, because the cabbage love soup.