Fresh alfalfa, both can be used to mix gazpacho, can also be used for fire, can also be used for wrapped in wheat flour and other steamed to eat or make dumplings to eat, its flavor is all very, very good, easy to do, low-fat and nutrients, even in the weight loss and slimming period, but also can be eaten without fear.

Scrambled eggs with alfalfa: alfalfa, eggs, vegetable oil, salt, thirteen spices, pepper. The freshest alfalfa carefully picked neatly (due to now plucked alfalfa will appear in the side of a lot of weeds, etc., so picking that time to be more careful), and the old part of the old part are also cut off, leaving only the most fragrant alfalfa tender tip part, all get well, and then a few more times rinsing, rinsing neatly.

The pot of raw water boiled, put in a small amount of salt and vegetable oil, and then put in the cleaned alfalfa, blanch slightly, similar blanching 1min can be. Fish up the blanched alfalfa to the cold water basin, and then take the hand to clutch the water dry, put into the cutting board, cut into small and medium-sized segments. Eventually prepare an empty bowl in advance, beat in a number of eggs, put in a small amount of cooking salt, sufficiently stirred to set aside. The pan can be slightly more pour some vegetable oil, oil burning, first put in the blanched alfalfa, put in a small amount of salt, thirteen spices, pepper, stir fry evenly.

And then split the egg liquid evenly poured on the alfalfa, do not have to stir first, so that slightly condensed and then carry out the turn over. When all the egg liquid condensation, encapsulated in alfalfa, you can turn off the fire to start the pot, delicious life alfalfa scrambled eggs on the get well, that do alfalfa scrambled eggs, very delicious into the flavor, is a very delicious spring seasonal specialties.

Steamed alfalfa vegetables alfalfa vegetables, corn starch, garlic, vegetable oil, cooking salt, soy sauce, oil chili, alfalfa vegetables cleaned neatly, placed in natural ventilation, cool dry unnecessary water, add a spoonful of vegetable oil, stirring evenly, to enhance the glossy surface of the leaf. When making steamed vegetables, some people use tapioca starch, some people use wheat flour, both of which can be eaten, except that the taste of wheat flour hardens, proposing the use of corn starch. Possessing the nourishing polish of vegetable oil, it is only necessary to gently tap once, so that each leaf surface is coated with tapioca starch, and can ensure that the roots are clear, and no sticking can be done, all laid in the steaming compartment. When the water boils, put in the steaming grid with alfalfa, steam for 5 minutes and then remove from the heat, while hot, use chopsticks to pick through. According to their own taste, add garlic paste, edible salt, sesame oil, soy sauce, soy sauce, and a spoonful of oil hot pepper, mix well, and then you can start and finish. Alfalfa vegetables do this, the original flavor of the original flavor, chewing taste superb, used to eating chicken, duck and fish good friends, eat more vegetables,