Mung bean sprouts contain protein, fat, carbohydrates, vitamins and other ingredients. Eating more mung bean sprouts in spring can help us prevent tongue sores and other diseases caused by spring dryness. Mung bean sprouts are a little cold, especially suitable for eating with some hot leeks.
Raw materials and ingredients: leek 1, mung bean sprouts 1, pepper, cooking oil, soy sauce, vinegar and salt.
Production method:
Step 1: Select leek, wash it, cut it into sections after water control, and wash mung bean sprouts and water control for later use.
Step 2: Sit in a wok on the fire. When the wok is hot, pour in a little cooking oil, add 10 slices of pepper, and take out the pepper after it is fried to dark color.
Step 3: Add mung bean sprouts, stir-fry quickly and evenly over high fire, pour in a little soy sauce and vinegar, and stir-fry evenly again.
Step 4: Add leek segments, stir fry quickly and evenly, turn off the fire, add a little salt, stir fry evenly, and serve.
Features: This dish tastes delicious, crisp, clear away heat and reduce fire, and has a full taste.
Artemisia stem contains minerals, carotene, protein, dietary fiber, vitamin B, vitamin C, choline, amino acids and so on. It tastes fragrant, fresh and delicious, and has the functions of promoting digestion, stimulating appetite, and enhancing immune function. In addition, it also has the functions of clearing blood, nourishing heart, moistening lung and resolving phlegm.
Raw materials and ingredients: wormwood 1 branch, garlic 1 head, light soy sauce, and appropriate amount of salt.
Production method:
Step 1: Remove the yellow leaves and rotten leaves from the stem of Artemisia argyi, then cut off the discolored part at the bottom of the stem with scissors, then wash and control the water, and cut into small pieces for later use; Prepare more garlic cloves than usual and cut them into pieces for later use.
Step 2: Put the pot on the fire. When the pot is hot, pour a little oil. After the oil is hot, add the minced garlic, stir well with a shovel and stir-fry.
Step 3: After the garlic powder is slightly yellow, add the wormwood stalk and stir it quickly and evenly with a shovel.
Step 4: Pour in a little light soy sauce, stir well, turn off the fire first, then add a little salt, stir well, and then take out the pan and put it on the plate.
Features: This dish tastes only like garlic and wormwood stalks, and it is tender, smooth and refreshing. Although there is no meat, it is also particularly appetizing and especially suitable for eating.
Spinach is a seasonal vegetable in spring, which is rich in carotene, vitamin C, vitamin K, minerals (calcium, iron, etc. ), coenzyme Q 10 and other nutrients, and has the functions of nourishing yin and moistening dryness, soothing the liver and nourishing blood. Therefore, cooking duck blood and spinach together will help to maintain the liver, soothe the liver and regulate qi. It is said that medicine tonic is not as good as food tonic, and eating more seasonal vegetables has many benefits. It seems that duck blood and spinach are very suitable dishes for spring.
Raw materials and ingredients: a handful of spinach, a box of duck blood, onion, ginger, garlic, cooking oil, cooking wine, soy sauce and salt.
Production method:
Step 1: Select and wash spinach, and cut duck blood into small cubes for later use. Don't cut the duck's blood too big when cutting into pieces. Small pieces are easy to taste, easy to cook and taste better.
Step 2: Cut the onion, garlic and ginger into chopped onions, chopped garlic and Jiang Mo.
Step 3: put the pot on the fire, add clean water, add a little salt after the water boils, then add spinach, blanch for 0/min, then take it out and let it cool, and then squeeze it out to cut into sections. Blanching water can remove 80% oxalic acid, so it tastes less astringent; In addition, if not blanched, the combination of oxalic acid and calcium is easy to form calcium oxalate, which affects the absorption of calcium by human body.
Step 4: Pour a little cooking wine into boiling water, blanch the blood clots of duck blood to remove fishy smell, or blanch the dirty things in duck blood until the color of duck blood becomes dark and take them out for later use.
Step 5: Put the wok on the fire, add cooking oil when the wok is hot, add chopped green onion, Jiang Mo and minced garlic when the oil is hot, stir-fry with a shovel, then add duck blood clots, stir-fry until the surface changes color, add a little water to prevent duck blood from being dried, add a little light soy sauce, and cover the pot and stew for one minute.
Step 6: Add blanched spinach, stir-fry until it is nearly cooked, add appropriate amount of salt, stir-fry evenly, then turn off the fire, take out the pan and put it on the plate.
Features: this dish looks red and green, which is very appetizing; It tastes tender and smooth.
Hello, everyone, I'm "Good Food Time", and I'm glad to be able to answer this question with you.
It is easy to get angry in spring. What vegetarian dishes are delicious and easy to cook?
Spring is dry, and the internal heat of the human body, especially the liver, accumulates, so it is easy for yin and yang to be unbalanced. Therefore, if you want to eat vegetarian dishes that do not get angry, then these vegetables need to be cool or flat.
But what are the common seasonal vegetables in spring? What is the essence of the difference?
& gt cool/cool vegetables: spinach, Chinese cabbage, lettuce, cucumber, bean sprouts, bamboo shoots, rape, celery, water bamboo, purslane, bracken, radish, lily and water chestnut.
& gt Plain dishes: mushrooms, fungus, broad beans, mung beans, tomatoes, Toona sinensis buds, cauliflower, yam, carrots and potatoes.
& gt Warm/hot vegetables: sweet potato, leek, pepper (seasoning) and ginger (seasoning).
Therefore, most vegetables (except warm ones) are actually eaten without getting angry, preferably light, but warm meat dishes are easy to get angry, and the practice is more complicated.
To tell the truth, seasonal vegetables are still delicious as long as they are cooked well. Here I recommend several simple vegetarian dishes that don't get angry.
The first category: scrambled eggs
Scrambled eggs with spinach/lettuce/cucumber, fungus, carrot/mushroom/tomato/Toona sinensis bud at home
The second category: fried dried bean curd (or fried garlic paste)
Spinach/lettuce/bean sprouts/celery/water bamboo/purslane/bracken are often fried with dried bean curd or garlic paste. If it's too cold, it's good to add some colored peppers.
The third category: cold dishes
Cold vinegar-flavored cucumber/fungus/carrot/bean sprout/horseshoe: just blanch the vegetables, then sprinkle with soy sauce, vinegar and sesame oil, and add some chopped green onion or red pepper or coriander, it will look good and delicious!
The fourth category: rice porridge
Yam porridge, mung bean porridge, lily porridge, porridge washing is very simple, but delicious!
However, it is not advisable to eat too much cold food in spring, especially those with weak spleen and stomach, otherwise it will also bring trouble to the body.
When spring comes, it is easy to get angry, especially those with excessive stomach fire, which will have a great impact on appetite. They should eat more fruits and vegetables. Here are some appetizing and refreshing vegetable practices:
Purple cabbage mixed with shredded auricularia-cold dish
Prepare ingredients: purple cabbage, fungus, coriander, minced garlic, salt, monosodium glutamate, sesame oil and vinegar.
Exercise:
1. Wash and shred purple cabbage, wash and shred auricularia auricula, and chop coriander and garlic.
2, cut vegetables, spices into the basin, add salt, monosodium glutamate, sesame oil, vinegar and mix well to eat.
Stir-fried dried bean curd with diced bamboo shoots-stir-fried vegetarian dishes
Prepare ingredients and seasonings: bamboo shoots, peas, dried beans, salt, monosodium glutamate, cooking oil, onions and ginger.
Exercise:
1, peas, diced bamboo shoots, diced tofu, chopped green onion, Jiang Mo.
2. Boil the water in the pot, boil the water, cook the peas, remove them, blanch the diced bamboo shoots, blanch the dried beans, and remove them for later use.
3. Take out the pan, put the oil in the pan, stir fry the ginger and onion, add the cooked vegetables, stir fry evenly, add salt and monosodium glutamate to taste, continue to stir fry a few times, and take out the pan and plate.
Fried vegetables with lily and asparagus
Prepare ingredients: lily, asparagus, salt, monosodium glutamate, onion and ginger.
Exercise:
1. dried lily soaked the hair with clear water in advance, washed the fresh lily and sliced the asparagus.
2. Boil the water in the pot, boil the water, blanch the asparagus, and remove it for later use.
3. Take out the pan, put oil when it is hot, add onion and ginger until fragrant, stir-fry asparagus slices to change color, stir-fry lily a few times, add salt and monosodium glutamate to taste and serve.
Lotus root and bamboo shoot soup-hot soup-spleen and stomach strengthening
Prepare ingredients: dried bamboo shoots, lotus root, yam, ginger and monosodium glutamate.
Exercise:
1. Dictyophora indusiata is soaked in water, peeled and sliced lotus root, peeled and sliced yam, sliced onion and sliced ginger for later use.
2. Boil the water in the pot, soak the soaked Dictyophora and Dioscorea opposita in the water, and take it out for later use.
3. Prepare the soup pot and add water. After the water boils, put the lotus root into the fire and boil it. Turn down the fire cover 1 hour.
4. When it's time to stew, go down and stew Dictyophora and Dioscorea opposita thoroughly, and season with salt and monosodium glutamate.
Hello, I'm a chef, and I'm glad to answer your questions. My answer to this question is: nourishing the liver in spring is mainly to promote hair growth. Too fast hair growth will lead to excessive liver fire, so today I want to recommend a dish suitable for spring-cold medlar leaves.
Lycium barbarum leaves, cool and slightly bitter, have the effects of clearing liver, improving eyesight, promoting fluid production and quenching thirst. They are rich in calcium and iron, promoting bone development, preventing anemia and enhancing immunity. In addition, they can moisten the intestines and relax the bowels.
Cold Lycium barbarum leaves-a home-cooked dish with Lycium barbarum leaves as the main ingredient. The required ingredients are simple, the method is simple, and the taste is refreshing and appetizing. Let's see how to do it.
Ingredients: Lycium barbarum.
Seasoning: salt, sesame oil, chicken essence, vinegar and soy sauce.
-Practice-
① Wash Lycium barbarum, blanch it in boiling water, and stand by with cold water.
②: Dry Lycium barbarum in the sun, cut into pieces, put into a basin, add salt, sesame oil, soy sauce, vinegar and chicken essence, and stir well.
Lettuce and carrot