People eat for days, food for peace, natural ingredients, five colors into the five organs, green into the liver, spring health more green food to dispel yin dispersal of cold, soothing biwang of the liver fire of the gas.

Recommended seasonal small wild food capers, stored a winter of energy, set the early spring of the gas, green and tender, liver and eyesight.

Here are a few of my favorite ways to eat water chestnuts, fresh and soft~

I. Shepherd's purse tofu roll

Spread the egg into a skin, rolled shepherd's purse tofu filling into the pot steamed for 5 minutes, take out and cut into the plate, golden green ride black and white, the beauty of like a flower.

Because of the addition of tofu, the unique freshness of more soft and tender, very tasty.

Materials: 130 grams of water chestnuts {blanched}, 110 grams of tofu, 4 eggs, 50 grams of fungus, 3 grams of salt, 15 grams of olive oil

Practice: 1. water chestnuts repeatedly washed clean, blanched in boiling water until browned, and then quickly fished out into cold water to cool, and then squeezed out the water to be used.

2. Eggs separated into two egg whites in a separate bowl, reserved for mixing the filling, play a role in bonding. Then two eggs and two egg yolks into another bowl, beaten. More yolks fried egg skin color is also golden nice.

3. Egg frying pan slightly greased with a little oil, pour a little beaten egg mixture, turn the pan can be spread on the line, and then fry over low heat until solidified can be removed and fry the next one.

4. Fry three egg skins and put them on a plate to cool. The remaining egg mixture in the bottom of the bowl is not to be brushed, but to be used.

5. Put the capers and the fungus into a chopper and chop them into a bowl, then add the tofu diced with a knife, two egg whites, salt and olive oil, and mix well to make the filling.

6. Lay a sheet of egg skin flat on a cutting board, top with the capsicum, fungus and tofu filling and spread evenly, but leave a little edge to prevent the vegetables from being pushed out when you roll it up into a roll. Then use chopsticks to stick a little egg liquid, wipe the edge of the egg skin, so that the steam will not spread.

7. Starting with the filling side of the roll, place the rolls on a flat plate with the edges facing downward.

8. Steamer in the water boiling, into the steamer for 5 minutes can be removed and cut, eat while hot, cool also soft and tender, fresh and delicious

Tips:

Tofu can not be put into the cutter inside the mixer, that will be crushed into the mud, the flavor of the filling will not be good, so you have to use a knife to cut into small particles and then mixed together.

The egg white in the filling is to help the adhesion effect, steamed and sliced when not broken, or change a little starch can also be.

II. Tofu skin caper roll

If you don't want to fry the egg skin is too much trouble, then use the tofu skin rolled steamed is also good

Materials: 130 grams of capers, 110 grams of tofu, tofu skin 1 ?, 50 grams of fungus, egg white two, 3 grams of salt, 15 grams of peanut oil

Practice: 1. capers washed clean, blanched in boiling water, after the color change, fished into the cold water. in cold water.

2. Fish out and squeeze out the water, and with the fungus into the vegetable cutter and chopped.

3. Add the diced tofu, egg white, salt and peanut oil and mix well.

4. Half a sheet of tofu skin spread flat on the chopping board, the top of the caper tofu filling, do not put full leave some empty good roll.

5. Then roll up from the side full of filling, and brush the edges with egg yolk mixture to stick.

6. Boil the water and steam for 5 minutes, then take out and cut into pieces and eat them while they are still hot.

Shepherd's purse, taste pungent and sweet, sex cool and flat, with and spleen, diuretic, stop bleeding, bright eyes and other effects.

Shepherd's purse is rich in protein, sugar, carotene, vitamin C and various amino acids and minerals needed by the human body.

three. Shepherd's purse fried rice cake

Some people say, shepherd's purse shredded pork asparagus fried rice cake, eat absolutely can not stop, fresh and fragrant.

Materials: 100 grams of water chestnuts, 270 grams of spring bamboo shoots, 150 grams of rice cakes, 40 grams of fat pork slices, 1 small section of green onion, 2 slices of ginger, 3 tablespoons of oyster sauce.

Practice: 1. rice cakes in advance out of the thawing, so that the cut up is not too laborious; capers repeatedly wash clean and dry water to be used.

2. Peel off the shells of the spring bamboo shoots one layer at a time, and peel off a thin layer of the exposed bottom, then wash it.

3. pot of boiling water, put the washed capers, blanch until all the color change to the cold water to cool.

4. Boil another pot of water, and when it boils, put in the sliced spring bamboo shoots, blanch for 2-3 minutes to fish out. Remove the oxalic acid and astringent flavor at the same time.

5. Blanched capers chopped, bamboo shoots sliced dry water, rice cake sliced, chopped green onions and ginger standby.

6. Add fat pork slices in the pot, slowly simmering oil, oil residue out of the do not, and then into the onion and ginger stir-fried flavor, and then add bamboo shoots slices, open the fire stir fry.

7. A little tossing can be put into the rice cake slices, stir fry evenly.

8. Add the capers and pour in the oyster sauce.

9. All stir-fry evenly can turn off the fire.

Tips:

This is a fast dish, rice cake slices are slightly fried that is soft, bamboo shoots slices of capers are also blanched, so the fire can be quickly fried.

No shredded meat, but with lard, fresh and moist, or with chicken fat is also good.

Shepherd's purse is tiny, muddy weeds, you can first put the water basin to wash repeatedly until the water is clear, and then pick off the weeds and so on, so it is clean and convenient.

To remove the stalks, also wait for the blanched good and then go. After blanching the chestnut are small and soft and bright green, white roots are also exposed, easy to be smooth and neat, a knife cut off.