Lentils how to be delicious?5 home practices, fragrant and flavorful, adults and children like. After the fall, the weather turned cooler, but the noon is still high temperature sunshine, in the diet also eat more vegetables, to avoid excessive fish and meat to the stomach and intestines to bring an excessive burden. In fact, this name do not force, in Beijing, whether it is the supermarket or the market to buy food, only lentils, oil beans, snake beans, so we just know that its meat is fat and tender, fried, stewed, stewed, fried everything is delicious on the line.

Today, we share 5 home practices of lentils, easy to get started, delicious and appetizing.

----- Vegetarian fried beans and black fungus -----

Today's vegetarian fried beans and black fungus, is a time-saving and labor-saving intestinal dishes. The black fungus removes toxins from the intestines and the bean curd has a light, sweet flavor because it's tender and there's no soy sauce in it.

Materials: 350 grams of bean curd, 1 small bowl of black fungus, a little vegetable oil, a few cloves of garlic, salt, a little water

1. bean curd to remove the head and tail and the side tendons, clean, black fungus in advance of the soaking, clean, garlic cloves peeled and spare;

2. bean curd pouting into a small piece;

3. frying pan in the Put a little vegetable oil, beans, black fungus, garlic cloves with into the frying pan and stir fry;

4. Add the amount of water in the pot, simmer over low heat, add salt and stir fry, plate;

----- ribs and lentils in a pot of casserole -----

Today's this pot of braised pork ribs, because it is a lazy version of the potato, lentils, carrots, 3 sorts of ingredients stewed in a pot, does not require the dish to do much more than fine, only to It's not about how fine the dish is, just that it's nutritious, tasty, and goes down a treat.

Materials: 800 grams of pork ribs, 1 potato, 1 carrot, 1 big handful of lentils, half a scallion, 1 head of garlic, 2 anise, 1 handful of peppercorns, 2 slices of spices, 2 pieces of dried red chili pepper, 1 piece of peel, 1 piece of dried pomelo, 10 grains of rock sugar, a little soy sauce, soy sauce in moderation, salt in moderation, hot water, a bowl of water

1. chopped ribs Small pieces, wash off the bone residue;

2. spices ready, green onions, garlic, star anise, pepper, sesame leaves, dry red chili peppers, peel, dried pomelo, rock sugar, all extremely homemade, the amount can be adjusted, the variety can also be adjusted;

3. Ribs into the pot of warm water to cook for a minute, remove the blood, from the boiling water at the clip out, you can avoid foam, so that there is no need to clean again;

4. blanched ribs and the above spices together into the cast iron pot, and then pour into the appropriate amount of soy sauce, soy sauce, this time you can sprinkle the right amount of salt, because the pot sealing performance is very good, the meat will soon be able to simmer and rotten, so at this time to put the salt is not relevant;

5. and then poured a bowl of hot water, because the ribs are blanched, so use hot water rather than cold water, cool water will make the meat protein contraction, the meat will become hard and not easy to enter. Meat becomes hard and not easy to taste;

6. When the soup boils, turn the heat down, cover and slowly simmer for 10 minutes, again, the pot is sealed, so less water, simmering time is also short;

7. Beans to tear off the side of the tendons, clean and pouting inch; potatoes, carrots, scrape off the outer skin to clean and cut the knife block;

8. 10 minutes after the beans into the pot, tossed evenly, cover and simmer for 5 minutes; and then the potato pieces, carrot pieces into the pot, tossed evenly, cover and simmer for 10 minutes; ribs are cooked, beans potatoes and carrots are cooked and flavored, directly to the pot on the table can be, keep warm very well; if you serve in a large bowl, clip is also very convenient; feel free to do it!

----- Pork and Lentil Stuffed Dumplings -----

I like to eat dumplings, a week ton of dumplings is very common, look at the pork and lentil dumplings, eat a mouthful, full of bean flavor, eat this dumplings after the fall is more delicious than the leek and egg.

Materials: Pork filling, 1 pot of lentils, 1 green onion, salt, soy sauce, soy sauce, flour, cool water

1. flour and cool water kneaded into a relatively smooth dough, cover molasses for about 20 minutes, and then kneaded once again, the dough is very moist;

2. Pork filling pouring the right amount of

2. Pour a moderate amount of soy sauce, soy sauce, salt, minced green onion color and aroma, and then add a moderate amount of cold water in one direction to beat into a sticky paste; you can also soak the ginger, ginger water can be deodorized to enhance the aroma of stuffing;

3. clean lentils, into the pot of boiling water in the boiler for 5 minutes or so, fully cooked, boiled and then fished out of the natural air-conditioning;

4. drying to the temperature of the hand, the knife first cut small dices, and then chop, a little bit of a small grain, but still very good;

5.

5. Add the bean mixture to the meat mixture and mix well, at this point the dumpling filling should be a thicker paste;

6. Knead the dough on the board, sprinkle some flour to make it more workable, roll it out into long strips, cut them into even-sized pieces, press them flat, and then roll them into round skins that are a little thicker in the middle and thinner on the edges;

7. Take the right amount of the stuffing and put it in the middle of the skin;

8.

8. Pinch or squeeze the dumplings with your own hands; I squeezed mine out in 3 seconds:

9. When the water boils, add the dumplings to the pot and cook them. When the water comes to a boil, tap the water three times to lower the temperature and keep pushing the water with a spoon against the side of the pot to turn the water around, especially at the beginning, to prevent the dumplings from sticking and sinking to the bottom; when the dumplings are full of belly and the inner part of the dumplings are ripe, remove them. Fish out, according to taste can be dipped in vinegar garlic red oil sauce to eat.

----- shredded bean curd with minced meat -----

Bean curd is a common vegetable in summer and fall, its meat is fat and tender, if the bean curd is not sufficiently heated and eaten half raw, people will be poisoned after eating it. It will be changed into a knife cut into thin silk, not only heat fast, save energy, but also special flavor.

Materials: 1 pot of beans, 1 bowl of pork filling, oil, salt, soy sauce, soy sauce, cooking wine

1. beans pinch the head and tail to remove the side tendons, clean;

2. cut into thin long julienne diagonally, you can look for two or three almost as long as a fine, so that the speed will be very fast;

3. meat filling is ready to be prepared. The amount of arbitrary, do not like meat directly vegetarian fried is also good;

4. frying pan in a moderate amount of oil, the meat into the pan sautéed brown, the whole a little bit of wine to go fishy;

5. will be shredded into the pan and stir-fried brown;

6. Pour the appropriate amount of soy sauce, hot water, mix well, cover, simmering on a medium-low heat; sprinkle a little bit of salt, pour a little bit of soya sauce, mixing evenly, before the pan. Out of the pot.

----- Spare Ribs, Lentils, Potatoes and Noodles -----

The lentils used in this noodle casserole are pinched off at the head and tail, torn away from the old tendons, and puckered into sections; the spare ribs look like a small piece of meat, but the meat is actually not thick and tender, so the casserole is ready to cook in 20-30 minutes. If you add a potato to the simmer, the mashed potato will coat the noodles after tossing, giving them a gritty texture and a more nutritious taste.

Materials: 1000g pork ribs, 600g lentils, 1 potato, 2 carrots, half a spring onion, 3 green garlic, 1 head of garlic, 1 piece of ginger, oil, soy sauce, oyster sauce, soy sauce, salt, water, 600g noodles

1. Cover the pressed noodles with a plastic bag to prevent water from evaporating.

2. one carrot cut into thick strips, one rubbed into thin threads; thick strips are stewed with the ribs, the carotene will be fully released, thin threads are put before the pot to increase the color and texture;

3. peeled potatoes and cut into thick strips; you may think that the potatoes will be stewed rotten, right da, this is to be such an effect, the mashed potatoes stick in the pasta, eaten with a noodle, sandy texture, with the The taste of stewed rice without potatoes is very different;

4. onion rings, green garlic seedlings cut into diagonal segments, ginger minced, garlic minced; which onion rings and ginger used to choke the pot, green garlic seedlings and garlic minced out of the pot when the coloring and seasoning; garlic minced is the finishing touch of the stewed noodle, absolutely can not be missing;

5. lentils pinch off the head and tail, tear off the tendons, pouting into a section; chopped ribs blanched in a small piece;

6. Prepare a large frying pan, pour a little oil in the pan, first of all, the onion ginger stir-fried flavor, and then the ribs into the pan and stir-fried, pouring the right amount of soy sauce, oyster sauce, old soy sauce on the color, will be lentils, potato strips, carrot strips into the pan and stir-fry evenly, according to the taste of the salt sprinkle;

7. Stir-fried evenly and then poured the hot water, the water and the dish level, the noodles pulled off, evenly spread in the dish material on top of the;

8. When the soup boils, cover and turn to low heat, simmer for 20-30 minutes, 15 minutes or so, you can toss the noodles and vegetables evenly, green garlic seedlings and minced garlic, shredded carrots with the pot to toss, add color and aroma.