1: Mushrooms and lentils

Ingredients: 50 grams each of mushrooms and winter bamboo shoots, 200 grams of lentils, appropriate amounts of sesame oil, soy sauce, fresh ginger, fresh soup, wet starch, and MSG.

Preparation method: Soak the mushrooms in warm water, remove the stems, wash and cut into thick slices for later use. Wash the lentils, remove the tendons, cut them into two sections, boil them in boiling water, take them out with a slotted spoon, soak them in cold water for a while, then take them out and drain them. Heat up the wok, add an appropriate amount of sesame oil, add minced ginger and fry until fragrant, then add refined salt, soy sauce and fresh soup. After boiling, add mushroom slices, winter bamboo shoot slices and lentils, simmer for 3 minutes, add MSG and wet starch to thicken it and serve. .

Efficacy: To benefit the intestines and stomach, strengthen the spleen and harmonize the heart, relieve heat and reduce dampness.

Two: fresh mushrooms and lentils

1. Raw materials:

1. Ingredients: 250 grams of fresh mushrooms and 200 grams of lentils.

2. Seasonings: MSG, refined salt, sugar, lard, sesame oil, wet starch, cooking wine, chicken soup.

2. Preparation method:

Blanch the fresh mushrooms in boiling water. Tear off the tendons from the lentils, wash and cut into diagonal sections. Bring the chicken soup to a boil in a wok, add mushrooms and lentils, then add MSG, refined salt, and cooking wine and bring to a boil. Carefully remove the mushrooms and lentils

Place them on a plate, add moist starch to the soup to thicken it, then pour it into the plate, and finally add lard and sesame oil.

Note: This dish is cooked with mushrooms and lentils as the main ingredients. Mushrooms not only taste delicious, but also

can replenish qi and stomach, regulate qi and resolve phlegm. Among their ingredients are substances that fight cancer and enhance human immunity,

and have Blood pressure lowering effect. Lentils have the effect of strengthening the spleen and neutralizing dampness and diluting water. When the two are matched, their efficacy will be enhanced. It can not only replenish qi, strengthen the stomach and harmonize the middle, but also dilute water, remove dampness and resolve phlegm. It is often used for symptoms such as loss of appetite, weakness in the limbs, cough with excessive phlegm, accumulation, and edema caused by weak spleen and stomach, phlegm and dampness.

Eating regularly can keep you healthy and live longer.

Three: Braised lentils with sliced ??meat

Ingredients: 200 grams of lentils, 50 grams of sliced ??meat, 3 grams of salt, 3 grams of soy sauce, 4 grams of cooking oil, 2 grams of vinegar, 4 grams of green onions, 4 grams of ginger, 2 grams of water starch, 1 gram of MSG, and 25 grams of oil.

Cooking method:

1. Cut the meat into slices 0.1 cm thick, 1.5 cm wide and 3 cm long, add 1 gram of salt, appropriate amount of MSG, 0.5 gram of starch and 0.3 grams of cooking wine, mix the meat and set aside. This is the sizing.

2. Remove the tendons from the lentils and cut them into sections about 4.5 cm long. Cut the green onion into pieces as big as a fingernail (first cut them into quarters along the length, and then cut them into pieces about 1 cm long). Cut into 0.8 cm squares and set aside.

3. Put the wok on the fire, add 15 grams of oil, heat it, add the meat slices and stir-fry until the meat changes color, then add onions, ginger, cooking wine, soy sauce, and then add water for about 60 grams, add salt, vinegar and MSG. Put the lentils in, cover and simmer over low heat for 5 to 10 minutes, then add the water starch and stir constantly (it is best to stir-fry on medium) to make the juice evenly coat the surface of the lentils and meat slices, and then take it out of the pot.

Note: During the production process, if you add chicken broth instead of water when sizing the meat slices, the flavor will be stronger. During the simmering, be sure to simmer the lentils thoroughly to avoid food poisoning.

Four: Lentils with scallion oil

Effects

This dish is green in color, has a rich aroma of scallion oil, tender lentils and delicious taste.

Suitable for your physique

Ingredients

Half a pound of tender lentils, one or two scallions, a pinch of fresh ginger, a little refined salt, half a tablespoon of sugar, half a tablespoon of soy sauce, one tablespoon of white pepper, half a tablespoon of sesame oil, two tablespoon of MSG

Recipe and tips

Preparation method:

1. Wash the onions and ginger, cut them into thin strips, put them in a bowl, and sprinkle with white pepper.

2． Pick off both ends of the lentils, wash them, blanch them in a pot of boiling water (do not cover them while blanching to maintain the green color of the lentils), take them out, drain them and let them cool, then cut them into sections and put them on a plate.

3. Heat a wok over high heat, pour in sesame oil (other vegetable oils are also acceptable), when the oil is hot, pour the oil on the green onion and ginger, then add refined salt, sugar, soy sauce and MSG, mix well, and pour it on the lentils. Mix well and serve.

Five: Stir-fried shredded pork with lentils

Ingredients:

50 grams of lean pork, 100 grams of lentils, 10 grams of water starch, 60 grams of stock, refined salt, cooking wine , MSG, a little each of onion and ginger, and an appropriate amount of peanut oil.

Preparation:

1. Cut off both ends of the lentils, clean them, cut into shreds, blanch them in boiling water, remove and drain.

2. Wash the lean pork, cut it into shreds, put it in a bowl, sizing it with water starch and refined salt, use a hot pan to warm the oil and remove it.

3. Put the oil into the pot, heat it and add the shredded green onions and ginger into the pot, then add the shredded pork and lentils and stir-fry, add the stock, refined salt, cooking wine, MSG, and adjust the flavor. When it is boiling, thicken with water starch and serve.

Features:

White and green, beautiful color.

Six: Stir-fried lentils

Ingredients: 200g lentils, 100g beef filling, 4g salt, 5g soy sauce, 2.5g cooking wine, 1.5g MSG, 3.5g bean paste , 5 grams of green onions, 2.5 grams of ginger, 70 grams of oil, and 1 gram of sugar.

Preparation method:

1. Remove the gluten from the lentils, wash them, and drain the water: cut the green onion and ginger into pieces; chop the bean paste into small pieces with a knife.

2. Put the wok on the fire, add oil, and heat until the oil surface is slightly smokey. Add the meat filling and stir-fry, add the bean paste, and stir-fry until the moisture in the meat filling is basically reduced. Remove and add cooking wine, soy sauce, minced green onion, minced ginger, sugar and salt. Put the lentils into the pot and stir-fry constantly. When the water in the lentils is basically gone and the color is bright green, add MSG, stir evenly and then take it out of the pot and put it on a plate.

Features: salty and spicy taste, green color, crispy texture.

Note: Beef filling is the best for this dish, but pork filling can also be used. The lentils must be fresh and tender first, otherwise the taste will be too old and inedible. When stir-frying the lentils, use a smaller firepower to avoid over-heating and frying the lentils.

Seven: Spleen-strengthening lentil shreds

Main raw materials: 3 grams of tangerine peel, 10 grams of Poria, 10 grams of yam extract, 600 grams of fresh lentils, salt, monosodium glutamate, green onions, and ginger , sugar, cooking oil, etc. in appropriate amounts.

Cooking method: Remove the gluten from the lentils, wash and cut into shreds. When the oil pan is hot, add a small amount of green onions and minced ginger. At the same time, pour in the shredded lentils and stir-fry, then add the medicinal liquid and seasonings and stir-fry until cooked. That’s it.

Efficacy; The main nutrients of this product include 17 grams of protein, 26 grams of fat, 41 grams of carbohydrates, and 1950 kilojoules (466 kilocalories) of calories. Tangerine peel can regulate qi and strengthen the spleen, remove dampness and reduce phlegm; Poria can strengthen the spleen and calm the nerves, diuretic and dampness; yam can not only strengthen the spleen and qi, but also strengthen the kidney and essence; lentils can strengthen the spleen and stomach, relieve heat and reduce dampness. Therefore, this product has the effects of strengthening the spleen, regulating qi, removing dampness and soothing the stomach. It is suitable for patients with spleen and stomach weakness, hyperlipidemia, coronary heart disease, obesity, etc. It is extremely beneficial for healthy people to eat it regularly. People with cold and slippery essence or qi deficiency and depression should not eat more. Do not add sour seasonings such as rice vinegar when cooking.

Features: This product has a beautiful fragrance, light and delicious taste.

Eight: Grilled Lentils with Tomato

Ingredients: 500 grams of lentils, appropriate amount of salt water, 60 grams of onions, 50 grams of tomato juice, 30 grams of celery, 30 grams of brandy, 30 grams of red wine , 10 grams of salt, a little pepper, 1 bay leaf, a little Worcestershire sauce, appropriate amounts of garlic and cloves, and 60 grams of butter.

Preparation method:

1. Remove the gluten and wash the lentils, cut them into oblique slices, blanch them in boiling water until they are medium ripe, and then soak them in cold water. Drain and set aside for later use.

2. Wash and mince the onions and mince the garlic.

3. Melt the butter in a frying pan, add the chopped green onions and stir-fry until the leaves are very fragrant and golden yellow, add tomato juice (you can also use tomato paste instead, but use less), celery, Stir-fry the bay leaves and cloves for a few times. Add the lentils and stir-fry for a few times. Add brandy and red wine, salt, pepper and minced garlic. Finally, add a little Worcestershire sauce to taste and pour some vegetable oil or butter. Serve.

Features: The wine is rich in flavor, fragrant and delicious.

Note: The quality of wine used when frying lentils is very important to the taste of lentils.

9: Spare ribs and lentil rolls

Ingredients: Spare ribs, rolls, lentils, ginger, onions, garlic

Method:

1. Break the lentils into sections and chop the ribs into pieces.

Add a little salt to the flour, knead it with warm water into a smooth dough, and let it rest for about 20 minutes.

2. Roll out the dough thinly and cut into strips. Then fold the noodles in half and twist into a roll.

3. Blanch the lentils, rolls, and ribs one by one. Remove and strain out the water.

4. Put oil in the pot, sauté ginger, onion, and garlic until fragrant, stir-fry the lower ribs for a while, add salt, cooking wine, soy sauce, sugar, pepper, and add the water in which the ribs have been soaked. Put one star anise. After the fire boils, turn to low heat.

5. Lower the roll and simmer for a while. Then add the lentils and continue simmering. Cook until cooked and flavorful and turns red in sauce.

Taste: salty and umami. The rolls are very chewy and tasty.

Ten: Stewed Lentil Noodles

I am a natural lover of noodles, and I am interested in various ways of making and eating noodles. Whenever lentils are in season, I can’t forget the braised lentil noodles I’ve eaten since I was a kid. In fact, I haven’t forgotten the taste. I’ve already forgotten it after eating there!

I tried making it yesterday and it tasted good. Close-up to share with everyone!

Ingredients: Cut noodles (flat or thin), shred lentils (the same amount as noodles or slightly more), shred lean pork, appropriate amount of onion and ginger, and more minced garlic. Soy sauce, chicken essence, salt. Aniseed.

Method:

1. ?Steam the cut surface over high heat until half cooked. About 3 or 4 minutes. Turn off the heat, open the lid and mix well with the cooked oil.

2． ?Heat the oil in a wok, add the ingredients, green onion and ginger and sauté until fragrant. First add shredded pork and stir-fry, add lentils and stir-fry together, add soy sauce, chicken essence, minced garlic, and then add water (soup). Gai Gai. few minutes.

3. ?Place the fried lentils on the bottom of the pressure cooker, preferably more to avoid burning the pot. Spread another layer, then lentils...and finally pour the soup evenly on top. Cover and turn on the heat. Do not add valves after steaming and simmer for 5-8 minutes. That’s OK!

Key: Add more minced garlic. Catch the shredded pork with starch first.

Eleven: Cool Lentil Stew

Ingredients: Seasonings:

Lotus leaf 2 qian

A piece of winter melon

4 taels of lentils

Two spoons of salt

Method:

1. Wash the lotus leaves, blanch them in hot water, remove and drain.

2． Peel and remove the seeds from the winter melon, wash and cut into pieces, wash the lentils.

3. Stew all the ingredients with four bowls of water. Turn to high heat, then turn to low heat and simmer for 20 minutes. Add salt to taste.

Efficacy: clear away heat and dampness, relieve dizziness and chest tightness

Ginger lentils:

Main ingredients:

250 ??grams of fresh lentils, 50 grams of ginger.

Seasoning:

1g refined salt, 10g pepper oil.

Production process

1. Cut off both ends and tendons of the lentils and rinse them with clean water. Scrape off the skin of the ginger, wash with water and cut into fine pieces.

2. Pour water into the pot, bring to a boil, add lentils and cook for a while, take them out, put them into cold boiling water to cool down, take them out, and decant the water.

3. Put the cooked lentils into a container, add refined salt, sesame oil, and minced ginger, mix well, marinate for 30 minutes, cut into 2-inch sections, place on a plate, and then cut into pieces with the remaining lentils. Silk, just make lace on the edge of the plate.

Tofu and lentils

[Ingredients]

150 grams of tofu, 200 grams of lentils, refined salt, monosodium glutamate, chopped green onion, wet starch, ground ginger, sesame oil, soybean sprouts Appropriate amount of soup.

[Preparation method]

1. Remove the old tendons from the lentils, wash them, slice them, blanch them in a boiling water pot, take them out, cool them in cold water, and drain. Set aside clean water; cut the tofu into small pieces.

2. Heat the sesame oil in a wok, fry the tofu cubes until both sides are golden brown, and remove from the pan.

3. Leave a small amount of base oil in the pot, stir-fry onions and ginger until fragrant, add soybean sprout soup, refined salt, tofu cubes, and lentil slices and cook until fragrant. Add MSG and cook for a while, then use wet starch. Thicken, pour in sesame oil and serve.

[Features]

Tofu is white and lentils are green, the two colors contrast well, the color is good, and the taste is also very light and refreshing.

[Efficacy]

The tofu in the dish can replenish qi and neutralize the body, clear away heat and detoxify, promote body fluids and moisturize dryness. It can supplement the protein consumption of elderly women in the aging process, clear away heat and benefit eyesight.

Lentils contain a variety of vitamins, which can moisturize the skin and improve eyesight.

The two ingredients make this dish, which has the effects of moisturizing the skin, improving eyesight, and delaying aging.

Potato-roasted lentils

Ingredients: Potatoes, lentils, onions and garlic

Method:

1) Heat the pot and wait until 60% of the oil is hot Add onions and stir-fry until fragrant, add lentils and stir-fry for about 3 minutes. Add potato cubes.

2) Pour 2 tablespoons of water (or braised pork soup, I use the soup of Dunhuzi, haha), stir-fry for a while, add garlic, stir, cover the pot, medium The lentils and potatoes are simmered over fire. After opening the lid, fry for 1 minute, let the water vapor evaporate, then add chicken essence and serve