Raw materials: mushroom, asparagus slices each 50 grams, 200 grams of lentils, sesame oil, soy sauce, fresh ginger, fresh broth, wet starch, monosodium glutamate each appropriate amount.

Method: First, soak the mushrooms in warm water, remove the tip, cleaned and cut into thick slices spare. Lentils washed and removed the tendons, cut into two sections, into the boiling water to cook a little, fished out with a slotted spoon, into the cool water to soak for a few moments, and then fished out and drained of water. Fried pot on the fire, into the amount of sesame oil, under the ginger fried incense, then under the salt, soy sauce, fresh soup, after boiling under the mushroom slices, asparagus slices, lentils, cooking for 3 minutes, add monosodium glutamate, wet starch thickening that is complete.

Effects: to facilitate the stomach and intestines, strengthen the spleen and the middle, eliminate heat and dampness.

Two: fresh mushrooms and lentils

I. Ingredients:

1. Main ingredients: 250 grams of fresh mushrooms, 200 grams of lentils.

2. Seasonings: monosodium glutamate, salt, sugar, lard, sesame oil, wet starch, cooking wine, chicken broth.

Second, method:

Fresh mushrooms blanched in boiling water. Lentils tear off the tendons, wash and cut diagonal section. Chicken broth in a frying pan to boil, put

into the mushrooms and lentils, then add monosodium glutamate, refined salt, cooking wine boiling. Fish out the mushrooms and lentils carefully

Put them on a plate, add wet starch to thicken the soup, then pour it on the plate, and finally add lard and sesame oil.

Note: This dish is cooked with mushrooms and lentils as the main ingredients. Mushrooms are not only flavorful and fresh, but also

have the effect of tonifying the stomach, regulating qi and resolving phlegm, and its ingredients have anti-cancer and enhance the body's immunity to substances,

and have the effect of lowering blood pressure. Lentils have the effect of strengthening the spleen and neutralizing dampness and diuresis. The two match, its function

enhanced, not only can tonify the qi, stomach and the middle, but also can facilitate water and dampness, phlegm. Commonly used in the spleen and stomach weakness

weak, phlegm and dampness caused by loss of appetite, weakness in the limbs, cough and phlegm, accumulation and barnyard deficiency edema and other diseases.

Eating regularly can be healthy and long life.

Three: meat stew lentils

Raw materials: 200 grams of lentils, 50 grams of meat, salt 3 grams of soy sauce 3 grams of oil 4 grams of vinegar 2 grams of onion 4 grams of ginger 4 grams of water starch 2 grams of monosodium glutamate 1 gram of oil 25 grams.

Cooking method:

1. Cut the meat into 0.1 cm thick, 1.5 cm wide, 3 cm long slice, put 1 gram of salt, appropriate amount of monosodium glutamate, 0.5 grams of starch and 0.3 grams of wine, the meat to catch well and standby, this is sizing.

2. the lentil tendon, cut into long about 4.5 cm section, green onion cut into small fingernail slices (the first long cut into four petals, then cut into about 1 cm piece), ginger cut into 0.8 cm of small square piece spare.

3. Put the frying pan on the fire, put 15 grams of oil hot into the meat stir-fry, until the meat can be put into the onion, ginger, cooking wine, soy sauce, and then into the water about 60 grams of salt, vinegar, monosodium glutamate. Put the lentils into the lid with a small fire simmer for 5 to 10 minutes, add water starch, stirring constantly (the best in the stir-fry), so that the juice evenly wrapped in lentils and meat surface, you can pot.

Instructions: In the production process, to the meat slices sizing, such as adding chicken broth rather than water, its fresh flavor is stronger, stewing, be sure to lentil stew through, to avoid food poisoning.

Four: lentils in green onion oil

Effectiveness

This dish is green in color, green onion oil fragrance, lentils green and tender, taste delicious.

Suitable for body type

Ingredients

Tender lentils half a catty one or two small green onions one pinch of fresh ginger one pinch of fine salt half a tablespoon of sugar half a tablespoon of soy sauce one tablespoon of white pepper half a tablespoon of sesame oil two tablespoons of monosodium glutamate a pinch of seasoning

Practice and tips

Preparation:

1. Clean the green onions and ginger and cut them into thin shreds respectively, put them into a bowl and sprinkle them with white pepper powder.

2. lentils remove the two heads, wash, put in a pot of boiling water scalded (scalding can not be covered to keep the lentils green), fish out, drained and cooled, cut into, inch section, put on the plate.

3. Take the frying pan on the fire, pour sesame oil (other vegetable oil can also be), when the oil is hot, the oil poured onions, ginger above, and then add salt, sugar, soy sauce and monosodium glutamate mix, poured on the lentils, mix can be eaten.

Five: lentil fried meat

Raw materials:

50 grams of lean pork, lentils 100 grams, 10 grams of water starch, 60 grams of broth, salt, cooking wine, monosodium glutamate, green onions, ginger, a little, peanut oil.

Production:

1, the lentils choose to remove the two heads, clean, shredded, scalded with boiling water, fish out and control the water.

2, the lean pork, cut into shredded meat, put into a bowl, water starch, salt sizing, with a hot pot of warm oil sliding out.

3, the oil into the pot, hot into the onion and ginger stir-fry pot, and then into the shredded meat, lentil shredded stir-fry, add broth, salt, cooking wine, monosodium glutamate, seasoning, to be open to thickening with water starch that is.

Features:

White and green, beautiful color.

Six: dry-fried lentils

Raw materials: 200 grams of lentils, 100 grams of beef stuffing, 4 grams of salt, 5 grams of soy sauce, 2.5 grams of cooking wine, 1.5 grams of monosodium glutamate (MSG), 3.5 grams of soybean paste, 5 grams of green onions, 2.5 grams of ginger, 70 grams of oil, 1 gram of sugar.

Method:

1. lentils, remove tendons, wash, drain water: green onion, ginger cut into pieces; bean paste with a knife chopped.

2. Put the frying pan on the fire, put the oil, burn until the oil surface slightly green smoke, the meat into the stir-fry, add the soybean paste, stir-fry to the meat in the water is basically out of the net, and then into the wine, soy sauce, minced green onions, minced ginger, sugar and salt. The lentils into the pot, stirring constantly, to be lentils in the water is basically out of the net, tender green color when adding monosodium glutamate, turning beacon evenly can be out of the pot on the plate.

Features: salty and spicy taste, tender green color, crisp texture.

Description: this dish to beef filling is the best, with pork filling can also be. First lentils must be fresh and tender green, otherwise the production of the texture is too old, can not be eaten, stir-frying lentils should choose to use a smaller fire, so as to avoid excessive fire will be lentils fried paste.