Ingredients for mixing peas with fungus: 200g peas, 50g dried fungus, carrot 1 segment, proper amount of oil and salt, 2 cloves of garlic and 20-30 slices of pepper.
4. Add water to the pot to boil, and add a little salt and oil. This is a trick of vegetable blanching. When vegetables are blanched, adding a little salt and oil to the water can make the color of vegetables more vivid and keep the nutrition of vegetables. This method is suitable for all practices that require blanching vegetables.
Sauté ed mushrooms with Chinese cabbage and fungus: 250g of Chinese cabbage, 50g of dried fungus, 250g of fresh mushrooms, proper amount of oil, proper amount of salt, onion 1 segment, 2 cloves of garlic, oyster sauce 1 spoon,
Exercise:
1. Prepare the required materials, soak the auricularia auricula in cold water in advance, cut off the mushroom roots and wash them. Select the old leaves of Chinese cabbage and wash them.
2. Boil the pot with water, add a little salt and blanch the cabbage. When the cabbage turns dark green, take out the cabbage, put it in cold water and take out the water. Adding a little salt when blanching Chinese cabbage can make the color of Chinese cabbage greener, and when it is cooled in cold water, the color of Chinese cabbage will not turn yellow, thus maintaining the crisp and tender taste of Chinese cabbage.
3. Boil the pot with water, put the mushrooms in blanching water, blanch until the mushrooms become soft, and take them out. Blanching mushrooms in water can remove impurities and odor, and make the taste of mushrooms more pure.
4. Cut Chinese cabbage into inches and cut mushrooms into strips.
Cucumber mixed with mung bean sprouts: 250g mung bean sprouts, cucumber 1 root, carrot 1 root, coriander 1 root, proper amount of oil and salt, Chili oil 1 spoon, sesame oil 1 spoon, 3 cloves of garlic and sugar1spoon.
? Exercise:
1. Prepare the required materials, wash the ingredients, peel and wash the carrots.
2. Slice the cucumber first, then cut it into even shreds, cut the carrot into even shreds, cut the parsley into sections, and chop the garlic.
3. Boil the pot with boiling water, put the mung bean sprouts into the water, and blanch the mung bean sprouts until they are immature. Mung bean sprouts are easy to cook. Don't scald them too hard. After scalding, they won't taste crisp and tender. It is enough to blanch mung bean sprouts without the smell of raw beans.
4. After blanching, cool the mung bean sprouts in cold boiled water, and control the water after taking them out. After blanching and cooling, you can keep the mung bean sprouts crisp and tender.
5. Heat the oil in the pot, add shredded carrots and stir fry, stir fry the mung bean sprouts until the color becomes dark, turn off the fire and cook the carrots, which is more conducive to the absorption of various carotenoids. Only a small amount of oil can achieve full absorption.
6. Put the mung bean sprouts in a large bowl, add the fried shredded carrots, then add the shredded cucumbers, parsley segments, minced garlic, sesame oil, Chili oil, soy sauce, salt, sugar and rice vinegar.
7. Stir well with chopsticks from bottom to top, then take it out and put it on a plate. Cold salad should be eaten and mixed now, with good taste and no loss of nutrition.
Materials required for stir-frying three silk: 400g mung bean sprouts, 2 pieces of bean skin, 1 handful of leek/kloc-0, proper amount of oil and salt, 1 piece of onion/kloc-0, 2 pieces of ginger and 2 cloves of garlic.
Material of hand-torn cabbage: cabbage 1/2/ vegetable oil, 3 tablespoons salt, 2 grams garlic, 4 cloves pepper, 20 dried peppers 1 soy sauce 1 tablespoon chicken essence1teaspoon vinegar.
Practice steps:
1. Peel off the leaves of Chinese cabbage, rinse them, and drain the water. Be sure to drain the water. Tear the cabbage into pieces of uniform size by hand, and use a blade for the thicker part.
2. Cut off the tail of dried pepper, remove seeds, cut into sections along the length, and slice garlic.
3. Add oil to the pot and heat it. Add pepper and fry until slightly burnt. Take out the pepper and use it.
4. Add the garlic slices and stir-fry the dried peppers on low heat (be careful not to stir-fry the dried peppers).
5. Add the cabbage and stir-fry until the color becomes dark green and translucent until it is broken.
Cucumber mixed with ear materials: cucumber 1, tremella 1, auricularia auricula 1, coriander 2, salt, sesame oil 1, Chili oil 1, garlic 3 cloves, sugar half a tablespoon, rice vinegar 1,
Exercise:
1. Soak auricularia and tremella in cold water for about 2 hours, and soak auricularia and tremella. Soaking Auricularia auricula and Tremella fuciformis in cold water can well retain the original nutritional components of Auricularia auricula. Can restore the translucent shape of fresh auricularia auricula, and the yield is also very high.
2. Wash the soaked fungus and tremella and tear them into small flowers.
3. Wash the cucumber, put it on the cutting board, split it with the back of a knife, cut a knife in the middle, and then cut the cucumber into sections with an oblique knife. The purpose of shooting is to make the cucumber fully broken, so that it tastes better when stirred. Cut carrots into diamond pieces, coriander into small pieces, and garlic into powder.
4. Boil the water in the pot, add the fungus and tremella, and blanch the carrot 1-2 minutes.
5. Remove the fungus, tremella and carrot together, cool them in cold water, remove and drain.
6. Put the fungus, tremella, cucumber and coriander into the basin, add minced garlic, sesame oil, Chili oil, salt, white sugar and rice vinegar, mix well with chopsticks, and serve out.
Sesame mixed with spinach
Ingredients: spinach 500g, cooked sesame 1 tablespoon, appropriate amount of oil, salt, 3 cloves of garlic, 5 dried peppers, half a tablespoon of sugar, rice vinegar 1 tablespoon,
6. Add an appropriate amount of oil to the pot, heat it until it smokes, then turn off the fire, lower the temperature of the oil, fry it in the dried Chili section, use raw oil, and heat it before using it, otherwise it will easily smell of raw oil.
Cucumber vermicelli mixed with Chinese cabbage materials: 2 cucumbers, cabbage core 1, vermicelli 1, half carrot, 2 coriander, 3 garlic cloves, Chili oil 1 tablespoon, sesame oil 1 tablespoon, white sugar 1 tablespoon, aged vinegar 2 tablespoons and monosodium glutamate.
Practice steps:
1. Soak the dried vermicelli first, put the vermicelli in a big bowl, add boiling water, scald the vermicelli until soft, and then soak the vermicelli in warm water 1 hour to make the vermicelli hard and transparent.
2. Wash all the ingredients and peel the carrots. Chinese cabbage is made of cabbage core and tastes crisp and tender.
3. Slice the cucumber first, and then cut it into silk with uniform thickness.
4. Cut the thick part of the cabbage into two pieces with a blade, and then cut it into filaments with an oblique knife.
5. Cut the coriander into small pieces, break the garlic, chop it into powder, and cut the carrot into filaments. Carrots can be eaten raw, the filaments should be cut slightly, and the rough taste is hard. If you don't like raw food, you can fry it with a little oil.
6. Drain the soaked vermicelli, put it in a pot, add shredded cucumber, shredded carrot, shredded cabbage, minced garlic and minced coriander, pour in sesame oil and chili oil, add salt, aged vinegar and sugar, stir it evenly with chopsticks from bottom to top, take it out and put it on a plate.
Ingredients for lettuce in garlic and oyster sauce: lettuce 1 tree, proper amount of oil and salt, 5 cloves of garlic, 0.5 tbsp of oyster sauce 1.5 tbsp, and proper amount of water starch;
1. Prepare the required materials, peel off the leaves of lettuce, soak them in clean water, tear them into pieces, and cut garlic into powder.
2. Boil the pot with water, add a little salt, blanch the lettuce, remove it and put it in cold water until the color becomes darker. Take out, control the water and put it on the plate.
3. Heat the oil in the pan, add minced garlic and stir-fry, then add oyster sauce, a little salt and appropriate amount of water starch. Turn off the heat when the soup becomes sticky.
1. Peel the wax gourd, wash the shrimp skin, cut the onion into chopped green onion, and cut the ginger into powder.
2. Cut the wax gourd into pieces with a thickness of 0.5 cm.
3. Boil the pot with boiling water, add the dried shrimps and Jiang Mo, and cook for a few minutes to make the dried shrimps delicious.
4. Add wax gourd, cook wax gourd over medium heat until translucent, season with salt, and turn off the heat.
5. Pour in sesame oil, sprinkle with chopped green onion and white pepper, stir well and serve. You don't need pepper.
Bitter gourd scrambled eggs Ingredients: 1 bitter gourd, 3 eggs, proper amount of oil and salt, 1 onion, 2 cloves of garlic,
Practice steps:
1. Knock the eggs into the bowl and break them with chopsticks. Wash bitter gourd, cut off both ends, cut in half along the length, and scrape off the pulp and white part of bitter gourd with a spoon. The white part of bitter gourd pulp is bitter, so it tastes less bitter.
2. Scrape the bitter gourd pulp clean, then cut the bitter gourd in half along the length, and then slice it with an inclined blade.
3. Boil the pot with water, add a little salt, drop a few drops of oil, and blanch the bitter gourd for about half a minute. Taking out the bitter gourd can remove some of the bitterness. When scalding bitter gourd, adding a little salt and a few drops of oil to the water will make bitter gourd greener. It turns green after scraping and blanching.
4. Put the blanched bitter gourd into cold water to cool, then take it out and drain it. Blanched bitter gourd and cooled in cold water can keep the crisp taste of bitter gourd and the color will not turn yellow.
5. Heat the oil in the pot, pour in the egg liquid and spread it out. The egg liquid is slightly solidified, stir-fried into pieces, and taken out for use.
6. Add a little oil to the pan and heat it. Add chopped green onion and minced garlic and stir-fry until fragrant. Add bitter gourd and stir well. Add scrambled egg pieces, add salt, stir fry quickly and evenly over high fire, and turn off the fire. Serve.