The practice of bitter vegetables
A, mixed bitter vegetables
Main ingredients: 300 grams of bitter vegetables
Seasoning: garlic (white skin) 10 grams, 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of vinegar, 5 grams of sesame oil
Practice:
1, will be removed and washed the bitter vegetables, into the pot of boiling water blanch for 2 minutes;
2, quickly fish out with cool water to soak and cool, and then control the water;
3, cut into sections, put into the basin to be used;
4, will be garlic, salt, monosodium glutamate, sesame oil and vinegar in a small bowl and stir, pour in the bitter vegetables on the mix can be.
Health Tips: This dish has the effect of clearing heat, detoxification, cooling the blood.
Second, bitter vegetables buckle meat
Main ingredients: pork ribs (pork) 600 grams, 200 grams of bitter vegetables
Seasonings: 10 grams of green onions, 10 grams of ginger, garlic (burned not grams, salt 8 grams, monosodium glutamate 4 grams, 5 grams of sugar, 5 grams of cooking wine, starch (peas) 5 grams, 5 grams of star anise, 8 grams of peppercorns, 1 gram of cinnamon, 5 grams of ketchup, 5 grams of hoisin oil, lard ( Refined) 20 grams
Bitter vegetables buckle meat features: this dish is two-color, pork fat and not greasy, vegetables and not inflammation, eat the salty fresh aroma bitter.
Practice:
1, sugar and water to dissolve into sugar water;
2, will be young bitter vegetables pick clean, into the pot of boiling water blanch;
3, fish out with cool water after cooling drained, flat on the bottom of the plate to be used;
4, will be scraped clean pork, cut into 10 cm square block, the pot boiled, beat off the foam;
5, and then put ginger slices, cut into 10 cm square block, the pot boiled, beat off the foam;
5, and then put ginger slices, the meat is very good. p> 5, and then put ginger, dashi, pepper, salt cooked to seven stew altar goblet br/> 6, with a dry cloth to wipe the water on the skin of the meat, and then coated with sugar water, and then coated with standby every 2 minutes;
7, the frying pan lard hot, the color of the meat pieces of the skin down, into the frying pan frying to the skin of the meat was reddish-brown, when the oil was removed;
8, and then back to the pot of boiling water to cook about 1 minute Fish out;
9, meat skin side down on the case, change the knife cut into small square, knife deep to the meat skin (meat skin is not cut off);
10, and then loaded into a bowl (skin-side down), into the cage, steam over high heat for 2 hours;
11, take out the broth poured into another bowl to be used;
12, the steamed meat back buckle in the bitter vegetable dish, skin-side up;
13, the steamed meat back buckle in the bitter vegetable dish, skin-side up;
13, the meat skin side up;
13, will be poured out of the soup added to the pot, add tomato sauce, southern wine, pepper oil, with 10 grams of wet starch (starch 5 grams of water 5 grams) hook thin thickening;
14, and finally poured on the plate of meat and bitter vegetables that is completed.
Third, garlic mixed with bitter vegetables
Main ingredients: 500 grams of bitter vegetables
Seasoning: garlic (white skin) 15 grams, salt 3 grams, 2 grams of monosodium glutamate, 5 grams of sesame oil
Practice:
1, garlic peeled and washed pounded into the garlic mushrooms;
2, will be the bitter vegetables, young stems and leaves to remove impurities, wash, blanch into the boiling pot;
3, fish out with clean water rinse with water;
3.
3, fish out with water to rinse off the bitter taste, squeeze out the water, chopped into the plate;
4, pour the garlic and seasoning, mix well on the table.
Health Tips: dysentery recipes to clear the heat and detoxification recipes
Fourth, dipping bitter vegetables
Main ingredients: bitter vegetables
Seasoning: scallions, ginger foam, dry chili pepper, soy sauce, chicken essence, a little salt, oyster sauce
Practice:
1, the bitter vegetables seasoning: scallions, ginger foam, dry chili pepper
2, the juice, the condiments in a bowl , to into the soy sauce, a little salt (do not put can also be), chicken essence, have oyster sauce also put a little.
3, with more than the original vegetable juice to a few.
4, the juice to stay, well done, the dish is the original soup and juice, flavor and fragrance.
Five, bitter vegetables hot and sour soup
Main ingredients: 200 grams of bitter vegetables, cilantro 10 grams
Seasonings: 3 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 3 grams of sugar, 2 grams of cooking wine, 15 grams of white vinegar, starch (peas) 5 grams of pepper 10 grams of sesame oil 5 grams
Bitter vegetables hot and sour soup features: This soup is clear and transparent, sour, spicy, salty, sweet and bitter. The five flavors are all complete, and it is refreshing and refreshing.
Cuisine and efficacy: home cooking recipes private cuisine hepatitis recipes
Practice:
1, wash the bitter vegetables, cut into segments;
2, cilantro finely chopped; ginger finely chopped;
3, frying pan with water, ginger minced boiled;
4, plus white vinegar, salt, pepper, sugar boiled;
5, into the Bitter vegetables, add sesame oil, cooking wine, monosodium glutamate;
6, with 10 grams of wet starch (5 grams of starch plus 5 grams of water) thin thickening, sprinkled with parsley end of the pot can be. Food compatibility cilantro: taking tonic and Chinese medicine atractylodes macrocephala, danpi, should not take cilantro, so as not to reduce the efficacy of tonic.
Bitter cabbage has the effect of preventing and treating cancer, clearing heat and removing toxins, antiseptic and anti-inflammatory, preventing and treating anemia, and eliminating the effects of summer health care. And the bitter vegetable is rich in carotene, vitamin C and potassium salt, calcium salt, etc., on the prevention and treatment of anemia, to maintain the normal physiological activities of the human body, to promote growth and development and summer health care has a better role. You can follow the above practice of bitter vegetables. Come to make a delicious bitter vegetable for yourself.