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: First 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 the wok, add an appropriate amount of sesame oil
Add in 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, and simmer for 3 minutes. Add MSG and wet starch to thicken it.
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 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 stomach, but also diuretic, dampness and 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) until the juice is evenly coated on the surface of the lentils and meat slices, and you can 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, and the lentils are tender and delicious.
Suitable for your physique
Ingredients
Half a pound of tender lentils, one ounce of green onions, 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 keep the lentils green), take them out, drain them and let them cool, then cut them into inch-inch sections and put them on a plate.
3. Heat a wok on the fire, 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 onion 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 onions 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 they will taste too old and inedible. When stir-frying the lentils, use a lower heat to avoid over-heating and burning the lentils.